Potato Leek Soup With Beer Bratwurst

"A rich creamy potato soup infused with Chocolate Stout. Beer Bratwursts braised in Stout are served with the soup. The Potato Leek Soup can be served as a Main coarse."
 
Download
photo by Potagekempcc photo by Potagekempcc
photo by Potagekempcc
Ready In:
55mins
Ingredients:
21
Serves:
4-6
Advertisement

ingredients

Advertisement

directions

  • In a Dutch oven melt 3-tablespoons butter and add Beer Bratwursts. Brown Bratwursts; season with salt and pepper. Remove Bratwursts and place in a saucepan. Add 2 bottles of Stout, bay leaf and juniper berries. Bring to a full boil and reduce to a simmer for 15-20 minutes. Remove Beer Bratwurst and hold warm for service.
  • Add remaining butter leeks, carrots, celery, bell pepper, garlic and fresh herbs. Add sea salt and white pepper. Saute 4-5 minutes or until vegetables are tender.
  • Add wine and reduce by one-half.
  • Add chicken stock, remaining Chocolate Stout, cream, nutmeg and potatoes. Stir soup and bring to a full boil. Reduce to simmer for 25- minutes or until potatoes are tender. Season with salt and pepper to taste.
  • Remove soup from heat and discard bay leaf. Whisk in creme fraiche.
  • Serve soup in warm bowls.
  • Garnish soup with Fresh Parsley Sprigs and place a warm Beer Bratwurst.
  • *Chef's Note: The Stout should be room temperature.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes