Columbus Foodie

I’m not sure why, but this recipe seems apropos for the time of year it is – brats and beer, what could be more October? And in soup form? Perfect fall dish. The recipe had good flavor, although my husband seemed to enjoy it a bit more than I did.

I’m submitting it to be part of this week’s Bookmarked Recipes event.

Brat, Beer and Cheese Soup
recipe slightly adapted from Penzey’s

4 bratwurst sausages, cooked and sliced
3 tbsp. olive oil
1 c. onions, minced (about 2 medium onions)
1 c. celery, minced (about 4 large stalks)
1. c. carrots, sliced (about 3 medium carrots)
1/4 c. flour
1 lb. potatoes, peeled and diced
6 c. chicken stock
1 12 oz. bottle of good beer
1/2 tsp. regular mustard powder
1/2 tsp. graulated garlic
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp. chipotle pepper
1/4 tsp. ground ginger
1/2 c. heavy cream
1/4 tsp. Worcestershire sauce
2 c. grated sharp cheddar cheese

Heat olive oil in soup pot over medium heat. Add onion, celery, and carrots. Cook about 15 minutes or until tender, stirring every so often to keep from sticking. Stir in flour; cook about 1 minute.

Add potatoes, stock and beer. Bring to a boil and cook 10-15 minutes or until potatoes are tender. Add mustard powder, granulated garlic, ginger, salt, pepper and chipotle. Combine cream and Worcestershire sauce in a small bowl. Stir into the soup.

Remove soup from heat. Add the cheese, stirring until the cheese is melted and smooth. Remove 2 cups of vegetables with some liquid and add to a blender of food processor. Puree. Stir back into the soup to give it nice body. Return to low heat and add sliced, cooked bratwurst. Cook until the bratwurst is warm; 5 minutes should do it.