| Cuisine: American | Type: Soup | Serves: 12 |
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Source:
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Penzey's Spice Catalog |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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3 tbs olive oil 1 cup onion, minced 1 cup celery, minced 1 cup carrots, sliced 1/4 cup flour 1 lb. potatoes, peeled and diced 6 cups chicken stock 1 12 oz. can beer 1/2 tsp mustard powder 1/2 tsp garlic, chopped fine 1/2 tsp salt 1/4 tsp black & red spice 1/2 cup half and half (or milk, for lighter) 1/4 tsp Worcestershire sauce 2 cups grated sharp cheddar cheese 3 bratwurst sausages, cooked and sliced |
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Instructions:
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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 to 15 minutes or until potatoes are tender. Add mustard, garlic, salt and black & red spice. 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 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 bratwurst is war, 5 minutes or so. Serve. |
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Related recipes:
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None |
2002-06-01