You know what is good? Beer cheese soup. You know what is better? Beer Bratwurst Soup!
I served this soup up at my “Brittany pretends she likes the holidays party” and it was a hit! I slightly adapted this recipe from Pan Nan
The soup was fairly simple to make once I gathered the long list of ingredients:
3 tablespoons of olive oil
1 cup of white onion (minced)
1 cup of celery (minced)
1 cup of carrots (sliced)
1/4 cup of flour
1 lb of potatoes (peeled and diced)
6 cups of chicken stock
12 oz of beer
½ teaspoon mustard powder
½ teaspoon garlic powder
½ teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon red cayenne pepper
½ cup half and half, or milk
1/4 teaspoon of Worcestershire sauce
2 cups grated cheddar cheese
3 bratwursts (sliced and cooked)
I started a pan on the stove with olive oil and added the onion, celery and carrots. I stirred them occasionally until they became tender. I also multi-tasked while the veggies cooked and peeled the potatoes and then cutting them into small bite sized cubes.
Once the vegetables became tender I added the flour and mixed it in, mixing for about a minute.
I added the cubed potatoes along with the chicken stock and beer bringing the liquids to a boil and cooking for about 15 minutes. While I waited I mixed the Worcestershire sauce with the milk and set it aside until I was ready to add it to the soup.
After the potatoes had cooked I added in the mustard powder, garlic powder, salt, black and cayenne peppers. I then added the milk/Worcestershire sauce mixture into the soup. After I combined the ingredients I took the pot off the burner and added in the cheese.
I then took 2 cups of the vegetables and used my food processor to puree them, try to get mostly vegetables as it will help thicken up the soup more than some veggies and some broth. I added the processed veggies back into the soup and it thickened up the soup.
In my adaptation to the original recipe I added some cooked pasta to the soup, which the above recipe did not call for but in the picture I saw someone had added shell pasta to this soup. I though I would give it a try as it would give the soup another layer of texture. It was a great idea!
Lastly I sliced up the bratwursts and pan fried them a bit to give them some texture and bring out some of the flavors. I then added the pasta and brats to the soup and cooked for an additional 5 minutes.
I love this soup… a lot! It is delightful and even more so the next day once all the flavors have mingled overnight!
Have you ever had Beer Bratwurst Soup? Drop me a line in the comments.