Cheesy Bratwurst and Beer Soup
"Yum!"
photo by mary winecoff
- Ready In:
- 50mins
- Ingredients:
- 18
- Serves:
-
6-8
ingredients
- 3 tablespoons olive oil
- 1 cup finely chopped onion
- 1 cup celery, finely chopped
- 1 cup carrot, sliced
- 1⁄4 cup flour
- 1 lb potato, peeled and diced
- 6 cups chicken stock
- 1 (12 ounce) bottle beer
- 1⁄2 teaspoon mustard powder
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon celery seed
- 1⁄2 salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 dash cayenne pepper
- 1⁄2 cup milk or 1/2 cup half-and-half
- 1 teaspoon Worcestershire sauce
- 2 cups cheddar cheese, grated
- 3 bratwursts, cooked and sliced
directions
- 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.
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Reviews
-
My boys loved this soup. I used a dark lager for the beer. This makes a lot of soup but in my house it didn't last very long. My boys have already asked me to make it for them again. Thanks for a great recipe. -
Very tasty and wonderfully spicy due to more than a dash of cayenne. I was hoping this soup would be a lot thicker, but it was still delicious. I used my own doppelbock as the beer.
RECIPE SUBMITTED BY
belkathy
Austin, TX
I live in Austin, TX. I completed a bachelor's degree in Communications in May 2002. I currently work for the government, but will be starting graduate school in August of 2003. I will be studying Library and Information Science. I love to write, read, and most importantly, cook.
