Friday, October 10, 2008

Wilkommen zum Oktoberfest!

So, naturally, I needed a hearty, autumnal soup to go alongside my meatloaf sandwiches, and I found the perfect recipe for Beer, Brat and Cheese Soup. I adapted it from the blog, Culinary in the Country (and the author, in turn, adapted it from Penzey's Spices), and man, is it delicious...and easy! And now that the weather has turned nippy, it will definitely warm you up as it fills you up. Plus, with beer as a central ingredient, it couldn't be more perfect for an Oktoberfest celebration, especially if you serve it with some tasty beer bread. JA, JA!

Brat, Beer and Cheese Soup
(Source: adapted from Penzey's Spices via Culinary in the Country)

1/4 cup olive oil
1 1/2 cups carrots, peeled and sliced
1 cup celery, finely chopped
1 cup onions, finely chopped
2 garlic cloves, minced
1/2 cup all-purpose flour
1 1/2 pounds potatoes, peeled and diced
6 cups chicken broth
12 ounces beer
1/2 teaspoon chipotle powder (I substituted 1/2 teaspoon chili powder and 1/4 teaspoon cayenne)
1 teaspoon mustard powder
1/2 teaspoon black pepper
1 teaspoon vegetable season salt (or kosher salt)
1 1/2 tablespoons dried parsley (or fresh, if you have it)
3/4 cup half-and-half (or milk)
1 teaspoon Worcestershire sauce
12 ounces shredded extra-sharp cheddar cheese
3 cooked bratwursts, sliced (I used two large smoked sausages instead)

In a stock pot, heat oil over medium. Stir in carrot, celery and onion - cook until very tender, stirring often, about 12 to 15 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for one minute.

Add potatoes, broth and beer - bring mixture to a boil and cook until the potatoes are tender, about 10 to 15 minutes. Season with mustard powder and chipotle (or chili/cayenne) powder, along with salt, freshly ground black pepper, and parsley.

Stir half-and-half and Worcestershire sauce into the soup. Remove from the heat and gradually stir in the cheese until melted and smooth. Stir in cooked bratwurst - heat until the soup has warmed through, about 5 more minutes.

Makes about 8 servings.

2 comments:

Just the Right Size said...

Gina, this is TOOOO funny. I have plans to make this very soup this week! Got it right out of a Penzey's catalog.

We even grilled the brats last night for prep!

Haley said...

Yum! This soup looks delish, and will be perfect for a cozy meal on a cold evening.

I would love to include your recipe in our pre-loaded Demy, the first and only digital recipe reader. Please email haleyglasco@gmail.com if you're interested.

To find out more about the Demy, you can visit this site:
http://mydemy.com/

Thanks!