Cheddar Beer Brat Soup
Cheddar Beer Brat Soup
Grab a favorite beer and Johnsonville® Cheddar & Beer Brats to create a flavorful creamy cheese soup for the next tailgate party and be an honorary “cheesehead!” What’s not to love about beer, brats and cheese?
Ingredients
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1
package (19 ounces) JOHNSONVILLE® Tailgate Cheddar & Beer Brats, Beer Brats or Original Brats
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2
celery ribs, diced
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1
medium onion, diced
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1
jalapeno, seeded and diced
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2
cloves garlic, minced
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2
tablespoons canola oil
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2
bottles (12 ounces each) lager or pilsner beer
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2
cups chicken stock
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1/4
cup butter
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1/4
cup flour
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1
cup heavy cream
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3
cups (12 ounces) shredded sharp Cheddar cheese
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Salt and pepper, to taste
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Chopped green onions, to garnish
REVIEWS
Directions
Cook brats according to package directions. Cool slightly; cut into bias-sized pieces.
In a skillet, cook and stir the celery, onion, jalapeno and garlic in oil over medium heat until tender; about 7-8 minutes.
Add 1 bottle of beer, simmer until reduced by half; about 5 minutes.
Add chicken stock and bring back to simmer.
In a small saucepan, melt butter and add flour, cook and stir until lightly browned; about 2 minutes.
Whisk butter and flour roux into soup until combined; simmer 8-10 minutes.
Add heavy cream, 1 bottle of beer and cheese; cook and stir until melted.
Add brats; season to taste with salt and pepper.
Garnish with green onions.