Bratwurst & Ale Soup

"This is one of those recipes that just grow as time passed. I don't remember where the I got the basic recipe and I surely don't remember all of the helpful hints from friends that caused it to metamorphose into what it is.I would wager that the changes haven't stopped."
 
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Ready In:
40mins
Ingredients:
12
Serves:
4
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ingredients

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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

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.
 
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