Cheesy Beer Brat Soup
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 3 tablespoons olive oil
- 1⁄2 large yellow onion, chopped
- 1 cup celery, sliced
- 1 cup carrot, sliced
- 1⁄4 cup flour
- 6 medium yukon gold potatoes, Cubed
- 6 cups chicken stock
- 1 (12 ounce) bottle beer (Hopalicious by Ale Asylum, or equivalent pale ale or IPA, see recipe description)
- 1⁄2 teaspoon mustard powder
- 3 -4 garlic cloves, freshly pressed (or equivalent powder)
- fresh ground black pepper (we use lots)
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 cup half-and-half (or milk)
- 1⁄4 teaspoon Worcestershire sauce
- 2 cups grated sharp cheddar cheese
- 3 cooked bratwursts, sliced and quartered (cooked in beer and grilled, see recipe description)
directions
- I know the "Recipe Desription" is long, but please read my notes on the beer and brats. It makes a tremendous difference in the finished product.
- Heat olive oil in soup pot over medium heat.
- add onion, clerey and carrots and cook about 15 minutes or until tender, stirring occasionaly.
- stir in flour and cook for a minute.
- Add potatoes, stock and beer and boil 10-15 minutes or until potatoes are tender.
- Add mustard powder, garlic and black and cayenne peppers.
- Combine milk and worcestershire in small bowl and stir into soup.
- Remove soup from heat and add cheese, stirring until melted and smooth.
- Remove two cups of mixutre, puree in blender or food processor, and return to soup.
- Return soup to low heat and add bratwurst, cooking until heated through, approximately 5-7 minutes.
- Serve with warm, crusty bread, maybe with some softened garlic butter, and, of course, a glass of the beer you used in preparation.
- Send me a note and let me know what you thought!
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RECIPE SUBMITTED BY
Simple folks who enjoy some of the finer things in life. Love good craft beer, cooking on the Big Green Egg.