Cheddar & Beer Soup

Corned beer and cabbage may be the number one meal on the Irish-American dinner tables across the nation today, but I have something better in mind. It's hot, and creamy and by the time you finish devoring it, you'll be kissing the blarny stone.

2 medium leeks
2 medium carrots, diced
2 celery ribs, diced
2 teaspoons chopped garlic
1 Bay leaf
1/4 C. unsalted butter
1/3 C. Flour
2 C Whole Milk
1 1/3 C Chicken Stock
12 Oz Ale such as Bass
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
1 lb extra-sharp Cheddar grated (4 cups)
4 bacon slices, cooked and crumbled

Method:
1.Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes.

2. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.

3. Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.

Serve sprinkled with bacon.

Shrimp Bisque

Perhaps it's because of my culinary training or maybe it's just my love of all things creamy, but to me, there are few words sexier than the word "bisque". It tempts me with it's promise of comfort on a cold day or the fresh taste of seafood on a hot summers night. Bisque is one of those foods that coats your mouth and fills it with flavors both intense and subtle, and is always (if made right) delicious.

The most important aspect of building the flavor of this bisque is having a highly flavored, good quality fish stock. I used lobster bodies as my base. To achieve a rich, deep color, begin with a good brown mirepoix by fully caramelizing the vegetables.

Ingredients:
2 fl oz Melted Butter, preferably clarified.
1 C. Mirepoix, small dice
1 # Shrimp Shells
1 Clove Garlic, chopped
1 oz Tomato Paste
2 fl oz Brandy
6 fl oz White Wine
2 qt Fish Stock

Using cheese cloth make a sachet* with:
2 t. Thyme
1 T. Peppercorns
4 Parsley Stems
8 oz Heavy Cream
Salt & Pepper TT
Cayenne Pepper TT
8 oz Shrimp

Method

1. Caramelize mirepoix & shrimp shells in the butter.

2. Add garlic and tomato paste and saute lightly.

3. Add Brandy & flambe (Do this very carefully-if you don't want to set it on fire, allow it to boil for a minute or so)

4. Add wine and deglaze pan. Reduce the liquid by 1/2.

5. Add stock and sachet bag and simmer, 1 hr.

6. Strain soup, discarding all of the solids and sachet.

7. Return to pan and add cream. Season with S&P and Cayenne.

8. Serve in 4 oz bowls, adding cooked shrimp as a garnish.

I cooked my shrimp in a simple court bouillon, which is:

Water
White Wine

Pickling Spices (Can be bought in most stores)

Lemon Slices

It gave the shrimp an added kick of flavor, which is important since they are a garnish and not part of the body of the soup. If prepared correctly, your bisque should be rich and flavorful, and deep in color.

*A sachet is a small bag made out of cheesecloth that is filled with herbs and spices and used to add flavor to soup, stews, stocks and sauces.