Brat Beer And Cheese Soup Food

BRAT & BEER CHEESE SOUP

Steps:

• In a Dutch oven over medium heat, melt the butter. Stir in the onion, carrot, and shallots. Reduce the heat to medium low and saute them until soft & tender- roughly 8-10 minutes.
• Add the broth & flour to a large mixing bowl. Whisk until combined and no lumps remain. Pour this mixture into the Dutch oven, and stir to combine with the veggies.
• To the pot add the seeds, half & half, salt, and pepper. Stir.
• Raise the heat back to medium, and let the mixture simmer (stirring often) until thickened- about 5 minutes.
• Reduce the heat to low, and stir in the cheese. Continue stirring until the cheese has melted and the soup's smooth, and do not let the mixture boil.
• Slowly pour in the beer. Slowly, to reduce foaming, and stir the whole time you're pouring it in. Once the beer's incorporated, add the sausage.
• Ladle into soup bowls and serve warm with rye bread.

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.

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!

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.

WISCONSIN BRATS AND BEER CHEDDAR CHOWDER

Steps:

• 1. In a large saucepan, melt the butter over medium heat. Add onion, carrot and shallots. Reduce heat to medium low. Cook, stirring frequently, about 10-15 minutes or until the onion is very soft and golden.
• 2. In a large screw top jar, combine broth and flour. Cover and shake until combined and smooth. Stir into the onion mixture. Add the milk (or cream) and black pepper. Cook over medium heat, stirring frequently, about 5 minutes or until the mixture thickens. Gradually, stir in the cheese; reduce heat to low. Cook stirring frequently until cheese melts, but do not boil!
• 3. Stir in the bratwurst and beer. Stir until just heated through. Serve. Garnish with freshly chopped chives or green onion tops and a sprinkle of shredded cheddar as garnish. Serve with warm rye bread, garlic bread or any crusty bread. Also wonderful served in bread bowls.

BEER CHEESE BEER BRATS RECIPE BY TASTY

Steps:

• Add beer and brats to sauce pan.
• Cook on medium high heat for 10-15 minutes.
• Place brats on grill and cook until done (probably another 10-15 min).
• With 1 cup (235 ml) of beer in the pot, add cream cheese and cheddar.
• Stir until cheese is mixed.
• Add the cheese mixture on top of the beer brats.
• Enjoy!