Beer & Brats Cheesy Bisque
|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|
|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)|
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.