CHEESY BEER BRAT SOUP
A cheesy, Wisconsin winter soup utilizing local beer. As with any recipe there are hundreds or thousands of variations on this basic recipe. We set this cheese/beer/brat soup apart from others with a couple primary distinctions. Being a beer nerd, when I add beer to a recipe I consider the style of beer seriously. To me beer is not just whatever you happen to have in the cooler/fridge etc. Here we've slected a locally available pale ale from Ale Asylum in Madison, WI. It lends some great color to the soup and the prominent hop presence in this ale adds a great flavor without being overwhelming. To replicate this recipe without Ale Asylum's Hopalicious you can substitute any quality pale ale or IPA. Ask your local specialty retailer for tips or look for anything with "pale ale" or "IPA" on the bottle. Sierra Nevada Pale Ale is probably the most widely available and is a suitable substitute. If you've any other questions, feel free to ask! Secondly, the brats. Brats should be cooked ahead of time in 12 ounces of the same beer that is being used in the soup. We typically cook our brats in a pan with beer and most of a whole onion until they're just cooked through then I throw them on my Big Green Egg and, using only natural lump charcoal WITHOUT lighter fluid, brown them gently. Then slice and quarter as per the recipe. Fianlly, I can't recommend enough that fresh ingredients be used whenever possible, especially the fresh-pressed garlic and fresh ground black peppers. Cheers!
Provided by Zook and Lola
Categories Winter
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
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!
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tosin adeyanju
[email protected]I can't wait to make this soup again!
Moses Kadungure
[email protected]This soup is a great way to use up leftover brats.
Leamsi Alubmas
[email protected]I would recommend this soup to anyone who loves beer and brats.
SUMER SINGH RATHORE
[email protected]Overall, I thought this soup was just okay. It wasn't bad, but it wasn't anything special either.
Danish Qadir
[email protected]The instructions for this soup were a bit confusing. I ended up having to make some changes to the recipe.
tamara tait
[email protected]I found this soup to be a bit bland. I think it could use some more spices.
Ramzan Jutt gujrat ala
[email protected]This soup is a bit too salty for my taste.
Lubna Begum
[email protected]I added some extra vegetables to this soup, like carrots and celery. It turned out great!
BABA GaMinG YT
[email protected]The brats in this soup are so tender and flavorful.
Steven Sichilima
[email protected]I love that this soup is made with beer. It gives it a really unique flavor.
Anah Bermudez
[email protected]This soup is the perfect comfort food for a cold winter day.
Adam Acord
[email protected]I've made this soup several times now and it's always a winner. It's so easy to make and it's always delicious.
Manju maya Sashank
[email protected]I made this soup for a potluck and it was a huge success! Everyone loved it.
Dustin Moore
[email protected]This cheesy beer brat soup was a hit with my family! The beer and cheese flavors were perfectly balanced, and the brats added a nice smoky flavor. I will definitely be making this soup again.