This hearty soup recipe is sent in by Deborah G. of Harpers Ferry, WV.
When we tried it (pictured here), we used Zweigle’s White Hots instead of the Brats (thanks to those back in WNY for sending them to satisfy the craving). It’s a good hearty soup and would be great accompanied with some garlic toast.
• 4 brats cooked and sliced
• 3 T. olive oil
• 2 med. onions minced
• 4 lg. stalks of celery minced
• 3 med. carrots sliced
• 1/2 C. flour
• 1 lb. of potatoes peeled and diced
• 6 C. chicken stock
• 1 12 oz. beer of your choice
• 1/2 t. mustard powder
• 1/2 t. salt
• 1/2 t. pepper
• 1/2 C. milk or half & half
• 2 C. grated or shredded Sharp cheddar cheese
• 1 T. All Spice Cafe Chipotle Garlic Sauce
In a stockpot, over medium heat, saute celery, onion, and carrots for 15 min. or until tender, stir every so often to keep it from sticking.
Stir in flour, cooking 1 min.
Add stock, beer and potatoes.
Bring to a boil and cook for 10 – 15 minutes or until potatoes are tender.
Add mustard powder, Chipotle Garlic Sauce to taste, salt and pepper.
Stir milk into soup.
Remove soup from heat. Reserve 2 cups of the soup, setting aside for a moment. Add cheese stirring until smooth. Puree reserved soup in a blender or food processor. Stir puree back into the soup. This step gives the soup nice thickness.
Return to low heat (don’t boil it) and add the cooked bratwurst slices and heat for 5 min. So brats get warmed through.
Serves 6 big bowls
Sent in to us by Deborah G. of Harpers Ferry, WV.