Bratwurst Soup Food

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 SOUP

Steps:

• In a large sauce pan heat oil. Slice up bratwurst and brown in pan, add onions, green peppers, oregano, basil, and fresh ground black pepper.
• When it becomes very fragrant add chicken broth and salsa. Fill salsa jar with water and add to pot. Add in all beans, tomato, and jar of sauce. Fill jar with water and add to pot. (You need lots of water before you add the pasta.) Empty package of chilli seasoning (or about 8 TB of chilli seasonings.).
• Bring to a rapid boil. Add box of spiral pasta (can be substituted with any large pasta like shells, bowties, or ziti.)Boil and Stir for about 5 minutes until pasta is tender. Most of the water will cook down and make the soup very hearty.
• Enjoy.

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.

RAMEN NOODLE BRATWURST SOUP

Steps:

• Heat grapeseed oil over medium-high heat in a skillet. Cook bratwurst for a few minutes and drain on paper towels.
• Bring 8 cups water to a boil. Stir in ramen noodles and let cook for 2 minutes. Stir in chicken flavor pack and cook for 2 more minutes. Add bratwurst and let sit covered for 1 minute.
• Serve hot sprinkled with chopped fresh parsley or chives.

BRATWURST AND VEGETABLE SOUP

Steps:

• In 3-quart saucepan, cook and stir caraway seed 1 to 2 minutes over medium heat until toasted.
• Stir in remaining ingredients; increase heat to high. Heat to boiling; reduce heat. Cover; simmer 15 to 20 minutes, stirring occasionally, until vegetables are tender.

BRATS AND BEANS SOUP

Steps:

• Remove and discard bratwurst casings. Cook bratwurst, carrots, and onion in a large skillet over medium-high heat until bratwurst is browned and crumbly, about 7 minutes. Add cooked navy beans, chicken broth, and jalapenos; bring to a boil.
• Whisk 1/2 cup milk with flour; add to soup and stir until thickened, about 3 minutes. Reduce heat. Add remaining 1 cup milk and shredded Cheddar cheese; stir until cheese is melted.
• Stir in spinach and cook until wilted, 1 to 2 minutes. Season with salt and pepper.

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.