OCTOBER FEST SOUP

October Fest Soup has all the ingredients you need in one warm bowl of soup. A combination of Beer Brats, German Wheat Beer, Fresh Vegetables and served with a bed of Egg Noodles.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  tablespoons unsalted butter
• 2  bay leaves
• 4  bratwursts (Beer Brats, 4 ounces)
• 12  ounces wheat beer (Weissbier)
• 4  cups leeks, chopped
• 4  cups carrots, chopped
• 4  cups celery, chopped
• 4  ears corn (kernels removed)
• 2  tablespoons  chopped garlic
• 2  tablespoons fresh marjoram, chopped
• 2  tablespoons fresh thyme, chopped
• 2  tablespoons fresh savory, chopped
• 2  tablespoons fresh sage, chopped
• 1⁄2 cup fresh parsley, chopped
• 4  tablespoons fresh chives, chopped
• 2  teaspoons fine sea salt
• 2  teaspoons white pepper
• 12  cups  home made  chicken stock
• 1  lb Brussels sprout (Trimmed)
• 16  ounces  extra  wide egg noodles

Directions

1. In a Dutch Oven melt 2-tablespoons butter. Add bay leaf and beer brats. Cook brats until brown on all sides. Remove brats place in a saucepan with 6-ounces Weissbier and a bay leaf. Bring to a full boil and reduce to a simmer (Poach) for 15-minutes or until brats are cooked.
2. Add remaining olive oil, leeks, carrots, celery, corn and garlic. Add fresh herbs, fine sea salt and white pepper. Saute' vegetables 4-5 minutes or until tender. Add remaining beer and reduce by half.
3. Add chicken stock and Brussels sprouts stir until combined. Bring to a full boil and reduce to a simmer for 10-minutes. Season soup with salt and pepper to taste. Slice Beer Brats and add to the soup.
4. Cook egg noodles in salted water until al dente.
5. Place Egg Noodles in a warm bowl and ladle in the soup.
6. Chef's note: Substitute any "Wheat Beer or Wheat Lager".