Beer Brat Cheddar Soup Food

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!

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.

GRILLED BRATWURST, BEER, AND CHEDDAR SOUP RECIPE

Steps:

• Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
• Arrange bratwurst in a 10-inch square disposable aluminum pan and pour in beer. Place tray on hot side of grill and cook until simmering, about 4 minutes. Slide to cooler side of grill. Cover grill with vents over the bratwurst. Cook with all vents open until sausages register 140 to 145°F on an instant-read thermometer, about 20 minutes, turning once halfway through cooking.
• Remove grill lid. Using tongs, remove bratwurst and place directly on cooking grates over hot side of grill. Cook, turning occasionally, until well browned and crisp, about 3 minutes total. Remove brats and beer pan from the grill. Chop brats into small pieces. Return meat to beer and reserve.
• In a large stockpot, melt butter and olive oil over medium heat. Add onion and celery and cook, stirring, until starting to soften, about 4 minutes. Add bacon and continue to cook until browned. Stir in garlic and cook, stirring occasionally, for 3 minutes.
• Stir in potatoes, roasted peppers, cayenne, dry mustard, Dijon mustard, Worcestershire sauce, and hot sauce. Raise heat to medium-high. Add reserved brat and beer mixture, along with chicken stock, heavy cream, and 1 cup of milk. In a small bowl, whisk remaining 1/2 cup of milk with flour, making sure there are no lumps. Add to soup and bring to a boil.
• Add cheeses, season with salt and pepper, and stir to combine. Reduce heat and simmer, stirring occasionally, until soup is thickened and potatoes are pierced easily with a fork, about 15 to 20 minutes. Serve.

BEST-EVER BEER CHEESE SOUP

Steps:

• In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
• Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
• Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
• Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
• Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.

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.

SAMMY'S CHEDDAR BEER BRATS

Steps:

• Put your brats in a large pot and dump in the 2 beers, onion, season all and garlic powder.
• Add water until the brats are fully covered.
• Cook 20 minutes on medium heat, meanwhile, heat up your grill.
• Transfer your brats to the grill and cook 4-5 minutes on each side. Be careful not to pierce the brats with a fork or anything because this will let the good tasting juices out.
• Discard the beer & onion mixture.
• Place a slice of cheese in each hot dog bun and add your brats on top.
• Add desired condiments.

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.