Bratwurst Potato Soup Food

BRATWURST POTATO SOUP

Steps:

• In a Dutch oven or soup kettle, combine the bratwurst, potatoes, water, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage. Cover and simmer for 10-15 minutes or until vegetables are tender., Stir in 2-1/2 cups milk. Combine flour and remaining milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese until melted.

CREAMY BRATWURST AND POTATO SOUP

Steps:

• Melt butter in Dutch oven.
• On medium low heat, sweat onion, garlic, and potatoes.
• Season with white pepper and salt.
• Potatoes will begin to form a slurry from their starch. This is normal.
• Continue to sweat until potatoes begin to soften, adding liquid if necessary (beer, white wine, broth,etc).
• When potatoes have softened, add milk,cream and nutmeg and bring to slow simmer.
• From this point on, do not allow to boil. Only allow a slow simmer.
• After returning to simmer, slowly add grated cheese and melt into mixture.
• Add bratwurst, return to simmer, and simmer 30 minutes.
• Salt and pepper to taste.
• If soup is too thin, or if soup has accidentally come to a boil and broken make a slurry made of 3 parts milk or water to 1 part flour and add a little at a time to the simmering soup allowing it to thicken before adding more.
• Stir in parsley.
• Serve with your favorite salad and/or fresh garlic toast.

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.

BRATWURST SOUP

Steps:

• In a Dutch oven, cook and crumble bratwurst with onion and carrot over medium heat until meat is no longer pink, 5-7 minutes; drain. , Stir in beans, jalapeno, pepper and broth; bring to a boil. Whisk together flour and 1/2 cup milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 5 minutes. Gradually stir in remaining milk. Add cheese; cook and stir over low heat until melted.

BRATWURST, POTATO AND CABBAGE SOUP

Steps:

• In a large skillet over medium high heat, saute the sausage for 10 minutes, or until browned and crumbled. Drain well and discard the fat.
• In a large pot over high heat, combine the browned sausage, potatoes, onion, beer and water. Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the cabbage, return to a boil, reduce heat and simmer for another 20 minutes. Add 2 1/2 cups of the milk and heat slowly to just under a boil. (Note: Don't try to do this too fast, or the milk will burn on the bottom of the pot.).
• In a separate small bowl, mix the flour with the remaining milk, and add to the pot slowly, stirring constantly, so that the flour does not clump. (Note: Make sure you get out all the lumps because they will not cook out on their own.).
• When the mixture in the pot thickens, add the spices and cheese and stir off and on until the cheese has melted.

BRATWURST SOUP

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill bratwursts until cooked through, about 5 minutes per side. Cool. Slice each bratwurst into 1/4-inch pieces.
• Heat olive oil in a large pot over medium-high heat. Cook and stir onion, carrots, and celery in hot oil until onions are tender, 5 to 8 minutes. Stir garlic into onion mixture and cook until garlic is fragrant, 1 minute.
• Stir chicken broth, tomatoes, sliced bratwurst, basil, parsley, thyme, and cayenne pepper into onion mixture. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.
• Mix potatoes into bratwurst mixture, bring to a boil, reduce heat to low and simmer until potatoes are almost cooked through, 15 minutes.
• Stir beans and spinach into pot; simmer until heated through and potatoes are done, 5 to 10 minutes.

POTATO LEEK SOUP WITH BEER BRATWURST

Steps:

• In a Dutch oven melt 3-tablespoons butter and add Beer Bratwursts. Brown Bratwursts; season with salt and pepper. Remove Bratwursts and place in a saucepan. Add 2 bottles of Stout, bay leaf and juniper berries. Bring to a full boil and reduce to a simmer for 15-20 minutes. Remove Beer Bratwurst and hold warm for service.
• Add remaining butter leeks, carrots, celery, bell pepper, garlic and fresh herbs. Add sea salt and white pepper. Saute 4-5 minutes or until vegetables are tender.
• Add wine and reduce by one-half.
• Add chicken stock, remaining Chocolate Stout, cream, nutmeg and potatoes. Stir soup and bring to a full boil. Reduce to simmer for 25- minutes or until potatoes are tender. Season with salt and pepper to taste.
• Remove soup from heat and discard bay leaf. Whisk in creme fraiche.
• Serve soup in warm bowls.
• Garnish soup with Fresh Parsley Sprigs and place a warm Beer Bratwurst.
• *Chef's Note: The Stout should be room temperature.