CREAMY SAUERKRAUT and HEFEWEIZEN BISQUE With BEER BRATWURST
photo by Potagekempcc
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 6 tablespoons unsalted butter (Split)
- 2 bay leaves
- 6 beer bratwursts (Archer Farms)
- 3 cups leeks (Chopped)
- 2 cups carrots (Chopped)
- 1 cup celery root (Peeled & Chopped)
- 6 tablespoons fresh marjoram
- 3 (12 ounce) bottles ale (Hefeweizen)
- 2 teaspoons fine sea salt
- 2 teaspoons white pepper
- 2 cups heavy cream (Tempered)
- 1 dash ground nutmeg
- 2 lbs russet potatoes (Peeled & Chopped)
- 1 cup creme fraiche
directions
- In a Dutch Oven melt 3-tablespoons butter. Add bay leaves and Beer Bratwursts. Cook brats until brown on all sides. Remove Bratwursts, place in a sauce pan with 1-bottle of Hefeweizen and a bay leaf. Bring to a full boil and reduce to a slow simmer (Poach) and simmer for 15-minutes or until bratwursts are cooked. Hold Beer bratwursts warm for service.
- Add remaining butter, leeks, carrots, celery root, garlic and 3-tablespoons fresh marjoram. Add sea salt and white pepper. Saute 4-5 minutes until vegetables are tender. Add 1-cup Hefeweizen and reduce by half.
- Add Sauerkraut, remaining Hefeweizen, warm cream and stir until combined. Bring Bisque to a complete boil and reduce to a simmer for 20-minutes.
- Add potatoes and remaining fresh marjoram. Season with salt and pepper to taste. Simmer for 25-minutes or until potatoes are tender.
- Remove bisque from heat and discard bay leaf. Fold in creme fraiche. and Puree Bisque with hand blender or in batches. Season with fine sea salt white pepper to taste.
- Serve Bisque in warm bowls toped with Warm Beer Bratwurst.
- Garnish with Fresh Chopped Marjoram.
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RECIPE SUBMITTED BY
Potagekempcc
United States