CREAMY SAUERKRAUT and HEFEWEIZEN BISQUE With BEER BRATWURST

"Potatoes and Heavy Cream infuse a mellow flavor into the Sauerkraut. The Hefeweizen adds a little sweetness and yeast to the Bisque. Beer Bratwurst's are added at the end to complete the Bisque."
 
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photo by Potagekempcc photo by Potagekempcc
photo by Potagekempcc
photo by Potagekempcc photo by Potagekempcc
photo by Potagekempcc photo by Potagekempcc
Ready In:
1hr 5mins
Ingredients:
14
Serves:
6
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ingredients

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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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