Dark Ale Welsh Rarebit With Roasted Tomato Bisque

A modern take on a savory Welsh classic

Like most Welsh rarebits, this Dark Ale Welsh Rarebit is quite the heavy comfort food. Save it for a dismal, rainy day when you need a little bit of extra energy from a savory meal.

Since 1991, the creative masterminds of Le Basque have executed some of the most elaborate and groundbreaking event productions in South Florida and across the map. Building a reputation for unparalleled service with true style and savoir-faire, Le Basque offers full-service catering and production design under the helm of Alejandro Muguerza, Jim Mozina, and Ian Perris. Le Basque proudly serves many high-profile and private clients. Such prestigious figures include President Barack Obama and President Clinton, international fashion houses including Cartier and Yves St. Laurent, and global conglomerates UBS and Sotheby’s.

8
Servings
342
Calories Per Serving
Deliver Ingredients

Ingredients

For the tomato bisque:

  • 1 1/2  Pound  halved plum tomato
  • 1  Teaspoon  ground thyme
  • 1/2  Cup  brunoise shallot
  • 1/2  Cup  brown sugar
  • 1  Tablespoon  white sugar
  • 1/2  Cup  balsamic vinegar
  • 1/2  Cup  extra virgin olive oil
  • 1  Teaspoon  salt
  • 1  Teaspoon  pepper
  • chopped garlic cloves
  • 5  Ounces  heavy cream
  • 1 1/2  Tablespoon  smoked paprika
  • 1  Cup  tomato juice

For the Welsh rarebit:

  • slices of country bread (cut in long, finger-sized rectangles)
  • 3  Tablespoons  clarified butter
  • 1  Tablespoon  salt
  • 1  Pinch of  dry guindilla
  • 1  Cup  heavy cream
  • 1 1/2  quarts shredded cheddar
  • 2  Tablespoons  Worcestershire sauce
  • 1/2  bottle of stout beer, preferably Guinness

Directions

For the tomato bisque:

Marinate tomatoes with shallots, brown sugar, balsamic vinegar, evoo, and chopped garlic. Then place on top of a cooling rack and roast for 2 hours at 250 degrees (slow roast). Take out of the oven and place them in a juicer or blender, add tomato juice, paprika, salt, dry guindilla, five ounces of heavy cream, and white sugar and blend. After well blended, strain and adjust flavor to taste. Let simmer in pot at a low heat so it doesn’t burn.

For the Welsh rarebit:

In a sauté pan, heat clarified butter. Mark the rectangles of bread until golden brown all around. Remove and set aside. In a sauce pot, heat 1 cup of cream. Slowly whisk in 1 quart cheddar. Add 1/2 a bottle of Guinness. Add worcestershire sauce. Once all incorporated, remove from heat. Smear cheese sauce on bread (toasts) and brulée with a torch. Pour soup in a tiny sake-sized cup. Place the toast next to it and enjoy.

Nutritional Facts

Total Fat
27g
39%
Sugar
7g
8%
Saturated Fat
17g
71%
Cholesterol
29mg
10%
Carbohydrate, by difference
25g
19%
Protein
4g
9%
Vitamin A, RAE
115µg
16%
Vitamin C, total ascorbic acid
28mg
37%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
64mg
6%
Choline, total
7mg
2%
Fiber, total dietary
4g
16%
Fluoride, F
1µg
0%
Folate, total
17µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
26mg
8%
Niacin
2mg
14%
Phosphorus, P
91mg
13%
Selenium, Se
3µg
5%
Sodium, Na
205mg
14%
Water
149g
6%

Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.