Bratwurst from the Farmer's Market and a recipe from the Penzey's spice catalog.
- 3 tablespoons olive oil
- 1 cup finely chopped carrots
- 1 cup finely chopped celery
- 1 cup finely chopped onions
- 1/4 cup all-purpose flour
- 1 pound potatoes, peeled and diced
- 6 cups chicken broth
- 12 ounces beer
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon granulated garlic power
- 1/2 teaspoon mustard powder
- 1/2 cup half and half
- 1/4 teaspoon Worcestershire sauce
- 2 cups shredded sharp cheddar cheese
- 3 cooked bratwurst, sliced
- In a Dutch oven, heat oil over medium. Stir in carrot, celery and onion - cook until very tender, stirring often, about 12 to 15 minutes. Stir in flour and cook for 1 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 garlic powder, mustard powder and cayenne pepper, along with salt and fresh ground black pepper.
- Meanwhile, fry the bratwurst slices until browned on both sides.
- Stir milk and Worcestershire into the soup. Remove from the heat and gradually stir in the cheese until melted and smooth. Remove roughly 2 cups of vegetables, along with some of the liquid, and place into a food processor - process until smooth. Pour back into the soup and place pot back over low heat. Stir in cooked bratwurst - heat until the soup has warmed through, about 5 more minutes.
"Milwaukee in a bowl. Our hometown is known for many things, but these three are our favorites, especially when they are combined in this heavenly soup. If you can't find brats in your area, you can use kielbasa, or even bacon."
Tim's Rating: 9.5/10 "The perfect food to have during a Packer game."
Liz's Rating: 9/10