Pumpkin and Auburn Ale Bisque
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 3:32pm

Ingredients




 cup finely minced onion
2 tablespoons butter
1 tablespoon barley malt syrup
1 teaspoon ground cinnamon
zest of 1 lemon
1 (15 oz) can pumpkin puree
1 (14.5 oz) can chicken broth
 cup half and half
1 teaspoon potato starch
1 1/4 cups amber ale
salt and white pepper, to taste
freshly grated nutmeg, for garnish

Preparation

1 Saute the onion in the butter over medium high heat until translucent and golden. Stiff in the barley malt syrup, cinnamon and lemon zest. 2 Let the onion simmer with the seasonings for one minute. 3 Add the pumpkin puree and chicken broth. Reduce the heat and simmer for 10 to 15 minutes, stirring often. 4 Whisk the potato starch and half-and-half together until smooth, then whisk into the soup. Simmer until thickened, stirring often. 5 Add the ale and blend well. Adjust the seasonings as necessary, and let soup warm thoroughly. Garnish with a sprinkling of nutmeg.

About


Potato starch and a touch of half-and-half instead of eggs and cream making this a healthier alternative to traditional bisque. From Cooking with Beer by Lucy Saunders.