Brat, Beer and Cheese Soup |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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From Penzey's Spices Ingredients:
3 bratwursts, fully cooked |
3 tablespoons olive oil |
1 cup minced onion (about 2 medium onions) |
1 cup minced celery (about 4 large ribs) |
1 cup sliced carrot (about 3 medium carrots) |
1/4 cup flour |
1 lb potato, peeled and diced |
6 cups low sodium chicken broth |
12 ounces beer (1 can) |
1/2 teaspoon mustard powder |
1/2 teaspoon garlic powder |
1/2 teaspoon kosher salt |
1/2 teaspoon ground black pepper |
1/4-1/2 teaspoon ground chipotle chile pepper |
1/2 cup whole milk or 1/2 cup half-and-half |
1/4 teaspoon worcestershire sauce |
2 cups grated sharp cheddar cheese |
Directions:
1. Heat olive oil in soup pot over medium heat. Add onion, celery, carrots and a pinch of salt. Sweat vegetables until tender, about 15 minutes.
2. Add flour and cook, stirring often, until raw taste has cooked out the flour, about 1 minute.
3. Add potatoes, chicken broth and beer. Bring to a boil and cook 10-15 minutes or until potatoes are tender. Add mustard, garlic powder, salt, pepper and chipotle pepper.
4. Add milk and worcestershire sauce. Stir well. Remove 2 cups of vegetables with liquid and puree in a blender or food processor. Return to soup.
5. Remove pot from heat and add cheese, stirring well until cheese melts and soup is smooth.
6. Slice bratwurst and add to soup. Return to low heat until brats are hot, 5-10 minutes.
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