Cheesybeerbratsoup Recipes

CHEESY BEER BRAT SOUP

Steps:

• I know the "Recipe Desription" is long, but please read my notes on the beer and brats. It makes a tremendous difference in the finished product.
• Heat olive oil in soup pot over medium heat.
• add onion, clerey and carrots and cook about 15 minutes or until tender, stirring occasionaly.
• stir in flour and cook for a minute.
• Add potatoes, stock and beer and boil 10-15 minutes or until potatoes are tender.
• Add mustard powder, garlic and black and cayenne peppers.
• Combine milk and worcestershire in small bowl and stir into soup.
• Remove soup from heat and add cheese, stirring until melted and smooth.
• Remove two cups of mixutre, puree in blender or food processor, and return to soup.
• Return soup to low heat and add bratwurst, cooking until heated through, approximately 5-7 minutes.
• Serve with warm, crusty bread, maybe with some softened garlic butter, and, of course, a glass of the beer you used in preparation.
• Send me a note and let me know what you thought!

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.

BRATS AND BEER CHEDDAR CHOWDER

Steps:

• In small saucepan, boil potatoes til tender, drain, set aside.
• Meanwhile, in a large saucepan, heat the butter over medium heat.
• Add onion, carrot and shallots; reduce heat to medium-low.
• Cook, stirring frequently, for about 10-15 minutes, or until onion is very soft and golden brown. Add garlic during last 5 minutes.
• In a large screwtop jar, mix broth and flour, shaking until smooth.
• Stir into onion mixture.
• Add milk, caraway seeds, and pepper. Cook over medium heat 5 minutes, or until thickened, stirring frequently.
• Gradually stir in cheese, mustard and horseradish, reduce heat to low.
• Cook and stir until cheese melts, but do not boil.
• Stir in brats, 12 oz. beer, and potatoes.
• Cook, stirring frequently, until heated through. *You can add a little of the beer from cooking the brats if desired. See note below.
• Garnish with additional shredded cheese, if desired.
• Garnish with a sprinkling of cayenne or paprika if desired.
• Makes 4-6 main-dish servings.
• *Note: When cooking the brats: First brown in pan with just a bit of oil, then add 1 cup beer and simmer til done. Remove brats from beer and cut and slice. *Save beer broth to add to pot, as much or little as you like, for thickness.

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.