OCTOBER FEST SOUP
photo by Potagekempcc
- Ready In:
- 45mins
- Ingredients:
- 20
- 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
- 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.
- 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.
- 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.
- Cook egg noodles in salted water until al dente.
- Place Egg Noodles in a warm bowl and ladle in the soup.
- Chef's note: Substitute any "Wheat Beer or Wheat Lager".
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RECIPE SUBMITTED BY
Potagekempcc
United States