Brat Beer And Cheese Soup Recipes

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CHEESY BEER BRAT SOUP



Cheesy Beer Brat Soup image

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

3 tablespoons olive oil
1/2 large yellow onion, chopped
1 cup celery, sliced
1 cup carrot, sliced
1/4 cup flour
6 medium yukon gold potatoes, Cubed
6 cups chicken stock
1 (12 ounce) bottle beer (Hopalicious by Ale Asylum, or equivalent pale ale or IPA, see recipe description)
1/2 teaspoon mustard powder
3 -4 garlic cloves, freshly pressed (or equivalent powder)
fresh ground black pepper (we use lots)
1/4 teaspoon cayenne pepper
1/2 cup half-and-half (or milk)
1/4 teaspoon Worcestershire sauce
2 cups grated sharp cheddar cheese
3 cooked bratwursts, sliced and quartered (cooked in beer and grilled, see recipe description)

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!

BRAT, BEER AND CHEESE SOUP



Brat, Beer and Cheese Soup image

Make and share this Brat, Beer and Cheese Soup recipe from Food.com.

Provided by PanNan

Categories     < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 17

3 tablespoons olive oil
1 cup onion, minced
1 cup celery, minced
1 cup carrot, sliced
1/4 cup flour
1 lb potato, peeled and diced
6 cups chicken stock
1 (12 ounce) can beer
1/2 teaspoon mustard powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon red cayenne pepper
1/2 cup half-and-half (or milk)
1/4 teaspoon Worcestershire sauce
2 cups grated sharp cheddar cheese
3 bratwursts, cooked and sliced

Steps:

  • 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, salt and peppers.
  • Combine milk and Worcestershire sauce in a small bowl.
  • Stir into soup.
  • Remove soup from heat.
  • Add cheese, stirring until cheese is melted and smooth.
  • Remove 2 cups of vegetables with some liquid and add to a blender or food processor.
  • Puree.
  • Stir back into the soup to give it nice body.
  • Return to low heat and add sliced, cooked bratwurst.
  • Cook until bratwurst is warm- about 5 minutes.

Nutrition Facts : Calories 444.4, Fat 27.9, SaturatedFat 11.6, Cholesterol 64.2, Sodium 883.2, Carbohydrate 26.8, Fiber 2.4, Sugar 5.3, Protein 18.7

WISCONSIN BRATS AND BEER CHEDDAR CHOWDER



Wisconsin Brats and Beer Cheddar Chowder image

With a wink and a nod to my proud Wisconsin upbringing. Brats, beer, and cheese... What's not to love?? =) One of our favorites on Packer Game Day, (Go Pack!) along side a great loaf of garlic bread or rye bread. Originally found in a Midwest Living Magazine a few years back. Grab a beer and be an honorary "Cheese Head" for a...

Provided by Family Favorites

Categories     Other Soups

Time 40m

Number Of Ingredients 11

2 tablespoons butter
1 medium onion, finely chopped (1/2 cup)
1 medium carrot, coarsely shredded (1/2 cup)
3 large shallots, chopped
1 14 oz. can chicken broth
1/3 cup flour
1 cup whole milk, half and half or light cream
1/4 tsp. freshly ground black pepper
10 oz. cheddar cheese, shredded
4 fully cooked bratwurst, knockwurst or polish sausage, halved lengthwise and then sliced (wonderful if you have some left over from grilling!)
1 12 oz can of your favorite beer or ale (...or to taste)

Steps:

  • 1. In a large saucepan, melt the butter over medium heat. Add onion, carrot and shallots. Reduce heat to medium low. Cook, stirring frequently, about 10-15 minutes or until the onion is very soft and golden.
  • 2. In a large screw top jar, combine broth and flour. Cover and shake until combined and smooth. Stir into the onion mixture. Add the milk (or cream) and black pepper. Cook over medium heat, stirring frequently, about 5 minutes or until the mixture thickens. Gradually, stir in the cheese; reduce heat to low. Cook stirring frequently until cheese melts, but do not boil!
  • 3. Stir in the bratwurst and beer. Stir until just heated through. Serve. Garnish with freshly chopped chives or green onion tops and a sprinkle of shredded cheddar as garnish. Serve with warm rye bread, garlic bread or any crusty bread. Also wonderful served in bread bowls.

CHEESY BRATWURST AND BEER SOUP



Cheesy Bratwurst and Beer Soup image

Make and share this Cheesy Bratwurst and Beer Soup recipe from Food.com.

Provided by belkathy

Categories     < 60 Mins

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 18

3 tablespoons olive oil
1 cup finely chopped onion
1 cup celery, finely chopped
1 cup carrot, sliced
1/4 cup flour
1 lb potato, peeled and diced
6 cups chicken stock
1 (12 ounce) bottle beer
1/2 teaspoon mustard powder
1/2 teaspoon garlic powder
1/2 teaspoon celery seed
1/2 salt
1/4 teaspoon fresh ground black pepper
1 dash cayenne pepper
1/2 cup milk or 1/2 cup half-and-half
1 teaspoon Worcestershire sauce
2 cups cheddar cheese, grated
3 bratwursts, cooked and sliced

Steps:

  • Saute onion, celery, and carrot in olive oil in a large pot for 15 miutes, stirring occasionally.
  • Sprinkle the flour over the veggies and let cook for a minute.
  • Add the potatoes, stock, and beer and bring to a boil.
  • Cook 15 minutes or so, until potatoes become tender.
  • Add the spices and seasonings, milk and Worcestershire sauce.
  • Remove from heat and stir in the cheese until it is melted.
  • Ladle out about 2 cups of the veggies from the soup and puree them, and then pour them back inches.
  • Turn the heat back on to low.
  • Stir in the bratwurst and allow it to warm through.

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