Broccoli Rabb, Guinness Black Lager and Celtic Cheaddar Bisque

• 4 ounces apple-smoked bacon (Chopped)
• 2 bay leaves
• 2 cups leeks (Chopped)
• 1 serrano pepper (Chopped)
• 2 fresh garlic cloves (Chopped)
• 2 lbs broccoli raab (Florets & stems chopped)
• 12 teaspoon fine sea salt
• 12 teaspoon white pepper
• 2 tablespoons all-purpose flour
• 2 (12 ounce) bottles lager beer (Guinness Black Lage)
• 1 cup chicken stock
• 4 cups heavy cream (Tempered)
• 1 dash ground nutmeg
• 2 tablespoons fresh thyme (Chopped)
• 2 tablespoons winter savory (Chopped)
• 14 cup parsley (Chopped)
• 12 ounces cheddar cheese (Celtic Grated)

1. In a Dutch oven cook bacon until crisp, remove and reserve 2-tablespoons bacon grease.
2. Add bay leaves, leeks, Serrano pepper, garlic and broccoli rabb.
3. Season with sea salt and white pepper.
4. Saute vegetables 6-8 minutes.
5. Deglaze with 1/4 cup *Gunness Black Lager.
6. Add Guinness Black Lager, chicken stock, heavy cream and nutmeg, Bring to a full boil and reduce to a simmer for 10-minutes.
7. Fold in fresh chopped herbs and simmer 2-3 minutes.
8. Fold in Celtic Cheddar cheese stirring until Bisque has thickened.
9. Remove Bisque from heat and discard bay leaves.
10. Puree bisque with a hand blender or in batches.
11. Season Bisque to taste with sea salt and white pepper.
12. Serve in warm bowls.
13. Garnish with chopped bacon and Celtic Cheddar Cheese.
14. *CHEF'S NOTE: The 2nd bottle is for the Chef.

bacon, bay leaves, leeks, serrano pepper, garlic, broccoli raab, salt, white pepper, flour, bottles lager, chicken stock, heavy cream, ground nutmeg, fresh thyme, winter, parsley, cheddar cheese

Taken from www.food.com/recipe/broccoli-rabb-guinness-black-lager-and-celtic-cheaddar-bisque-508145 (may not work)