Brat Beer And Cheese Soup Recipes

BEST-EVER BEER CHEESE SOUP

Steps:

• In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
• Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
• Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
• Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
• Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.

CHEDDAR-BRATWURST SOUP

Steps:

• 1. Grill brats over hot coals until done or bake in a 350 degree oven for 30 minutes. Slice into bite-size pieces and set aside.
• 2. Meanwhile, in a Dutch oven or large pot, melt the butter over medium heat. Add onions, potatoes and carrots. Saute over for 10-15 minutes or until onions start to caramelize.
• 3. Pour chicken broth into pot. Bring just to a boil. Reduce heat, cover and simmer for 25 minutes or until potatoes and carrots are just cooked.
• 4. Pour half & half into an air tight container. Add flour. Seal and shake until thoroughly blended. Pour into broth. Stir gently until heated through and starting to thicken. Gradually, stir in the cheddar cheese; reduce heat to low. Cook stirring frequently until cheese melts completely. Add the bratwurst to the pot. Remove from heat.
• 5. Ladle into soup bowls and top with chopped fresh parsley, green onion, oyster crackers and/or more shredded cheddar if desired.

CHEESY BRAT STEW FOR THE SLOW COOKER

Steps:

• Place the bratwurst, potatoes, minced onion, green beans, red pepper, Cheddar cheese, mushroom soup and water into a slow cooker. Cover, and cook on medium for 3 hours, or until potatoes are fork-tender.

CHEESY BRATWURST AND BEER SOUP

Steps:

• Saute onion, celery, and carrot in olive oil in a large pot for 15 miutes, stirring occasionally.
• Sprinkle the flour over the veggies and let cook for a minute.
• Add the potatoes, stock, and beer and bring to a boil.
• Cook 15 minutes or so, until potatoes become tender.
• Add the spices and seasonings, milk and Worcestershire sauce.
• Remove from heat and stir in the cheese until it is melted.
• Ladle out about 2 cups of the veggies from the soup and puree them, and then pour them back inches.
• Turn the heat back on to low.
• Stir in the bratwurst and allow it to warm through.

BRAT, BEER AND CHEESE SOUP

Steps:

• Heat olive oil in soup pot over medium heat.
• Add onion, celery and carrots.
• Cook about 15 minutes or until tender, stirring every so often to keep from sticking.
• Stir in flour, cook about 1 minute.
• Add potatoes, stock and beer.
• Bring to a boil and cook 10- 15 minutes or until potatoes are tender.
• Add mustard powder, granulated garlic, salt and peppers.
• Combine milk and Worcestershire sauce in a small bowl.
• Stir into soup.
• Remove soup from heat.
• Add cheese, stirring until cheese is melted and smooth.
• Remove 2 cups of vegetables with some liquid and add to a blender or food processor.
• Puree.
• Stir back into the soup to give it nice body.
• Return to low heat and add sliced, cooked bratwurst.
• Cook until bratwurst is warm- about 5 minutes.

WISCONSIN BRATS AND BEER CHEDDAR CHOWDER

Steps:

• 1. In a large saucepan, melt the butter over medium heat. Add onion, carrot and shallots. Reduce heat to medium low. Cook, stirring frequently, about 10-15 minutes or until the onion is very soft and golden.
• 2. In a large screw top jar, combine broth and flour. Cover and shake until combined and smooth. Stir into the onion mixture. Add the milk (or cream) and black pepper. Cook over medium heat, stirring frequently, about 5 minutes or until the mixture thickens. Gradually, stir in the cheese; reduce heat to low. Cook stirring frequently until cheese melts, but do not boil!
• 3. Stir in the bratwurst and beer. Stir until just heated through. Serve. Garnish with freshly chopped chives or green onion tops and a sprinkle of shredded cheddar as garnish. Serve with warm rye bread, garlic bread or any crusty bread. Also wonderful served in bread bowls.