Blonde Ale Beer Brats and Cheddar Cheese Bisque

Ingredients

• 24 ounce ale room temperature (Mission Street Blonde, )
• 2  bay leaves 
• 0.5 cup carrots diced (Small )
• 6 cups chicken stock see 
• 0.5 teaspoon ground mustard dry
• 2 tablespoons garlic chopped ()
• 0.3 teaspoon ground pepper 
• 0.3 teaspoon nutmeg 
• 2 cups cup heavy whipping cream (Tempered)
• 0.5 teaspoon paprika sweet
• 1 cup leek diced (Small )
• 2 tablespoons olive oil 
• 0.5 cup pastry flour 
• 0.5 lb sausage sliced (Hillshire Farms Beer Brats, 1/)
• 2 teaspoons sea salt fine
• 2 cups sharp cheddar cheese grated ()
• 2 tablespoons tomato paste 
• 6 tablespoons butter unsalted
• 1 teaspoon pepper white

Equipment

• bowl
• whisk
• dutch oven

Directions

1. In a 5-quart Dutch oven add olive oil,1-tablespoon butter, bay leaves and Beer Brats.
2. Saute over medium heat until Brats are brown.
3. Add 2 ounces Mission Street Blonde Ale and reduce by half.
4. Add 1-tablespoon butter,leeks and carrots. Season with salt and pepper.
5. Saute' vegetables 4-5 minutes.
6. Add garlic, tomato paste and saute' for a minute.
7. Add remaining butter and stir well until butter has melted. Stir in flour, mustard, paprika, cayenne pepper and cook vegetables 3-4 minutes.Gradually wisk in chicken stock, ale and cook 4-5 minutes or until bisque has thickened.
8. Whisk warm cream, nutmeg and slowly bring to a full boil. Reduce to a simmer for 20 minutes. Wisk a few times to prevent from burning.
9. Remove bay leaves from bisque.Slowly fold in 3/4 cup crme fraiche, grated cheddar cheese. Season to taste with fine sea salt and white pepper taste. Stir bisque and simmer 3-4 minutes or until cheese melts. Do not et bisque boil.
10. Serve Bisque in warm bowls.
11. Garnish with fresh chopped parsley, cheese and Crme Fraiche.