Cheddar and Bratwurst Soup with Pumpkin Ale

Name: Cheddar and Bratwurst Soup with Pumpkin Ale
Yield: 1 serving
Ingredients: 4 bratwurst sausage; 2 Tbsp olive oil; onion; 2 carrot; 2 tsp caraway seeds; 3 Tbsp flour; 1 12 oz pumpkin ale; 32 oz chicken stock; 1 cup water; 2 russet potato; 2 bay leaf; 1 Tbsp Worcestershire sauce; 1/3 cup half and half; 1 tsp mustard powder; salt; black pepper; 2 cups sharp cheddar cheese; dill

User Reviews

3.5

30 reviews

Good

Course
Appetizer, Soup

Cheddar and Bratwurst Soup with Pumpkin Ale

Julie Valencia

Report

Balanced, flavorful, and enjoyable—this recipe has it all.

Share:

I Made This!

2 people made this

Print

47 people printed this

Save this

12 people saved this

Ingredients

4 bratwurst sausage uncooked
2 Tbsp olive oil
onion peeled and chopped, medium size
2 carrot chopped
2 tsp caraway seeds
3 Tbsp flour
1 12 oz pumpkin ale I used Blue Moon, bottle
32 oz chicken stock box
1 cup water
2 russet potato peeled and diced
2 bay leaf
1 Tbsp Worcestershire sauce
1/3 cup half and half
1 tsp mustard powder
salt fresh cracked, to taste
black pepper fresh cracked, to taste
2 cups sharp cheddar cheese about 8 oz, shredded
dill big handful, chopped, fresh

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

Heat 1 tablespoon of the oil in a heavy bottomed soup pot. Brown the bratwurst on all sides. Add 1/2 cup water to the pan, cover, and steam the sausages for about 15 minutes, until cooked through. Remove the cover and let any excess moisture boil away. Remove the sausages and set aside.
Add the other tablespoon of oil to the pan and saute the onion, carrots and caraway seeds for about 10 minutes until the onions turn translucent.
Sprinkle in the four and cook for a minute, stirring constantly.
Pour in the beer, chicken stock, and water, whisking to combine the flour and liquid. Add in the potatoes and bay leaves and bring to a boil.
Simmer for about 15 to 20 minutes until the potatoes and carrots are cooked but not mushy.
Remove the bay leaves and add the Worcestershire sauce, half and half, mustard, salt and pepper.
At this point I took my immersion blender and blended the soup briefly, so it was thickened but there were still whole veggies left. If you don't have a stick blender you can take part of the soup out and blend it in a blender or food processor. You can just leave it chunky if you want to as well.
Slice the sausages on a slant and add them to the pot. Bring the soup back to a simmer, then take it off the heat to slowly add in the cheese, stirring until the cheese has completely melted and the soup is smooth. Sprinkle in the dill just before serving.