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Beer & Brats Cheesy Bisque

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Ingredients
  Bratwurst 4 , cooked and sliced
  Olive oil 3 Tablespoon
  Onions 2 Medium, minced
  Celery stalks 4 Large, minced
  Carrots 3 Medium, sliced
  Flour 1⁄2 Cup (8 tbs)
  Potatoes 1 Pound, peeled and diced
  Chicken stock 6 Cup (96 tbs)
  Beer 12 Ounce (Of Choice)
  Mustard powder 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Tablespoon
  Milk/Half and half 1⁄2 Cup (8 tbs)
  Grated sharp cheddar cheese 2 Cup (32 tbs), or shredded
  Chili garlic sauce 1 Tablespoon (All Spice Cafe, Chipotle Variety)
Directions

In a stockpot, over medium heat, saute celery, onion, and carrots for 15 min. or until tender, stir every so often to keep it from sticking.

Stir in flour, cooking 1 min.

Add stock, beer and potatoes.

Bring to a boil and cook for 10 – 15 minutes or until potatoes are tender.

Add mustard powder, Chipotle Garlic Sauce to taste, salt and pepper.

Stir milk into soup.

Remove soup from heat. Reserve 2 cups of the soup, setting aside for a moment. Add cheese stirring until smooth. Puree reserved soup in a blender or food processor. Stir puree back into the soup. This step gives the soup nice thickness.

Return to low heat (don’t boil it) and add the cooked bratwurst slices and heat for 5 min. So brats get warmed through.


This recipes was contributed by All Spice Cafe. To learn more about them or to purchase their great products visit, www.allspicecafe.com.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Dish: 
Soup
Servings: 
6
Story
This hearty soup recipe is sent in by Deborah G. of Harpers Ferry, WV. When we tried it (pictured here), we used Zweigle’s White Hots instead of the Brats (thanks to those back in WNY for sending them to satisfy the craving). It’s a good hearty soup and would be great accompanied with some garlic toast.

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