title

Raspberry Ale and Balderson
Cheddar Bisque

  • 3 tbsp [45 mL] Lactantia Butter
  • 1 tbsp [15 mL] vegetable or canola oil
  • ½ cup [125 mL] diced red onion or shallots
  • ½ cup [125 mL] diced leek
  • ¼ cup [50 mL] diced roasted red pepper
  • 3 tbsp [45 mL] all purpose flour
  • 1 cup [250 mL] chicken broth
  • 1 bottle [375 mL] raspberry ale
  • 1 tsp [5 mL] each dry mustard and paprika
  • 1 medium yellow fleshed potato, diced
  • 1 cup [250 mL] Lactantia Half and Half Cream
  • 1 cup [250 mL] grated Balderson Heritage Cheddar Cheese
  1. Over medium heat melt Lactantia Butter and oil in medium saucepan.
  2. Sweat onions, leeks and red peppers for 10 minutes in covered pan or until onions are softened.
  3. Stir in flour and cook for 1 to 2 minutes until flour is absorbed.
  4. Add broth and ale, stirring continuously until mixture comes to a boil and is thickened.
  5. Stir in mustard, paprika and potato.
  6. Cover saucepan with lid, reduce heat to a simmer and cook for 15 minutes or until potato is cooked.
  7. Puree soup, stir in Lactantia Cream and Balderson Heritage Cheddar Cheese and simmer until cheese melts; season to taste with sea salt and freshly ground black pepper.

SERVINGS:

BAKING TIME:

4

27 min