Bratwurst & Ale Soup
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 59.16 ml oil
- 2 bratwursts, cut into 1/4 inch roundels
- 1 yellow onion, finely chopped
- 4 clove garlic, minced
- 2.46 ml cumin seed, ground fresh
- 14.79 ml Mexican oregano (not as sweet as mediteranian)
- 236.59 ml crouton (make your own, they're lightyears better)
- 354.88 ml boiling water
- 1 bottle brown ale, if you like hops,pale ale
- salt fresh ground pepper
- fresh cilantro, chopped
- 3 hard-boiled eggs, coursely chopped
directions
- Heat Oil in a small pot. Saute (stir fry) Brats 'til med.brown
- Add Onions, saute 4 min.
- Add Garlic& seasoning, saute 'til onions are transparent.
- Add Crutons, stir 'til they've obsorbed all the juice.
- Add Water& Ale, bring to a simmer.
- Cover and simmer for 15 min.over low heat
- Add Salt & Pepper to taste.
- Serve topped with Cilantro& Hard Boiled Eggs (Hot, buttered, Corn tortillas go incredibly well on the side, as does a pint of Brown Ale).
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RECIPE SUBMITTED BY
Pierre Dance
Kennewick, WA
I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace.
Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy)
My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal.
I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.