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 'n 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 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. Cut into bias-slice 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.
Multi-Cooker Preparation: Remove casing from sausage. In the Multi-Cooker, cook and crumble sausage on sauté setting, add the celery, onion, jalapeno and garlic, cooking until sausage is browned and internal temperature is 160°; about 10 minutes. Do not add oil. Add flour and butter; stirring until butter is melted. Add beer and chicken stock. Secure lid on pot and close pressure-release valve. Select manual high pressure setting for 2 minutes. Let stand 15 minutes to release pressure naturally. Release any remaining pressure before removing lid. Add cheese and cream; stir until cheese is melted. Garnish with green onions.
Multi-Cooker Directions
Remove casing from sausage. In the Multi-Cooker, cook and crumble sausage on sauté setting, add the celery, onion, jalapeno and garlic, cooking until sausage is browned and internal temperature is 160°; about 10 minutes.
Do not add oil.
Add flour and butter; stirring until butter is melted.
Add beer and chicken stock.
Secure lid on pot and close pressure-release valve.
Select manual high pressure setting for 2 minutes.
Let stand 15 minutes to release pressure naturally. Release any remaining pressure before removing lid.
Add cheese and cream; stir until cheese is melted.
Garnish with green onions.