Beer Cheese Soup with Brat and Bread Skewers
Sweat in 5 Tbsp. Butter:
1 c. onion, minced
1/2 c. celery, minced
1/2 c. carrot, minced
Combine; Stir in:
5 Tbsp. flour
1 tsp. paprika
1 tsp. dry mustard
1 c. beer
3 c. chicken broth
1 Tbsp. Worcestershire sauce
1 tsp. Tabasco
1 c. whole milk
1 lb. sharp cheddar, grated
4 oz. cream cheese, cubed
Stir in; Season with:
2 Tbsp. chopped fresh flat leaf parsley (I had to use dried)
Salt to taste
Sweat onion, celery, and carrot in butter in a large pot over medium low heat for 10 minutes.
Combine flour, paprika, and dry mustard in a bowl, then stir into vegetable mixture. Increase heat to medium and cook 1-2 minutes, stirring often.
Add beer and simmer until thickened. Add broth, Worcestershire, and Tabasco, stirring constantly. Bring to a boil, reduce heat to medium, and simmer 5 minutes.
Whisk in milk and both cheeses, stirring constantly until smooth. Do not boil or the soup may curdle.
Stir in parsley and season with salt.
Grill or Saute; Slice:
Saute in 1/4 c. Olive oil; Thread:
16 cubes of bread cut in 1 inch size pieces. The recipe called for pumpernickel. (I used homemade sourdough bread. Didn't think far enough in advance to make the pumpernickel, so I used what I had handy.)
Above are the instructions as in the original recipe.
I put a few holes in my brats, steamed them, the removed the skins. Sliced them. I buttered my bread cubes and threaded both on to my skewers and placed them under the broiler.
This recipe should make 8 skewers. Mine made more because my skewers were the small ones.
****If you are using wooden skewers as I did, be sure you soak them in water before placing them onto the fire or under the broiler of your oven.
Serve this in a beer mug of some sort with the skewers on the side.
1 pound bulk Italian Sausage
2 c. onions, chopped
1 c. carrots, diced
2 c mushrooms, sliced
2 Tbsp. garlic, minced
4 c. chicken broth
1 can Italian-style stewed tomatoes, chopped (14 1/2 oz)
1 can tomato sauce (10 3/4 oz)
1 c. mafalda pasta
2 c. fresh spinach, chopped
1 c. provolone cheese or fresh mozzarella, diced ( I have decided to use a little of both)
1/4 c. Parmesan cheese, shredded
4 Tsp thinly sliced fresh basil
Brown sausage in a large saucepan over medium-high heat. Add onions and carrots; saute 3 min. Stir in mushrooms and garlic, and saute another 3 min.
Add broth, stewed tomatoes and tomato sauce and bring to a boil. Drop in pasta and simmer until cookied about 10 min. or acccording to package directions. Stir in spinach and cook until wilted
Place 1/ 4 c. cheese into servoing bowls and pour soup on top. Garnish with Parmesan and basil
Serve soup with a salad.
HOT AND SOUR EGG DROP SOUP
3 c. water
1 small carrot, made into shavings with a vegetable peeler
2 eggs, beaten
2 1/2 Tbsp. arrowroot powder, dissolved in 3Tbsp of cold water (cornstarch could be substituted if you donŐt have arrowroot)
1Tbsp. maple syrup
1Tbsp. soy sauce
1 tsp. toasted sesame seed oil
1/8 Tsp cayenne pepper (or more if desired)
3 Tbs miso, dissolved/diluted in 1 c water
1 Cup sauerkraut, with juices (the one without the juniper berries and caraway if you've got it- otherwise just pull out the berries)
Bring water to a boil in a 2 quart pot. Add carrot shavings while still boiling, slowly stream in beaten eggs (DO NOT stir). When eggs strands float to top, lower to a very gentle simmer. Then whisk in arrowroot paste to thicken soup. Stir till thickened. Then add next 4 ingredients. Stir in miso paste and sauerkraut. Heat through and serve.
Note--you can omit the eggs if you don't eat them; it turns out just as good but a little more intense. Dark seaweed, like hijiki or arame, add a beautiful garnish to this soup- a couple of strands soaked for a few hours and put into the boiling water will also boost this soups nutrition.