BRATWURST SOUP RECIPE | ALLRECIPES
This is a hearty, filling, cold-weather soup that makes a meal served with a crusty bread and light salad. The soup is just not the same if the brats are not grilled.
Provided by Barry Heuser
Categories Pork Soup
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill bratwursts until cooked through, about 5 minutes per side. Cool. Slice each bratwurst into 1/4-inch pieces.
- Heat olive oil in a large pot over medium-high heat. Cook and stir onion, carrots, and celery in hot oil until onions are tender, 5 to 8 minutes. Stir garlic into onion mixture and cook until garlic is fragrant, 1 minute.
- Stir chicken broth, tomatoes, sliced bratwurst, basil, parsley, thyme, and cayenne pepper into onion mixture. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.
- Mix potatoes into bratwurst mixture, bring to a boil, reduce heat to low and simmer until potatoes are almost cooked through, 15 minutes.
- Stir beans and spinach into pot; simmer until heated through and potatoes are done, 5 to 10 minutes.
Nutrition Facts : Calories 333.9 calories, CarbohydrateContent 39.6 g, CholesterolContent 27.3 mg, FatContent 13.9 g, FiberContent 7.7 g, ProteinContent 12.3 g, SaturatedFatContent 4.5 g, SodiumContent 1347.1 mg, SugarContent 5.5 g
EASY BEER CHEESE DIP RECIPE - TABLESPOON.COM
Beer, cheese and pretzels are all perfectly acceptable party foods on their own, but we’re wondering, “What if we combine them all together?” The answer is simple. You get the most game day-friendly food known to humankind. This garlic-seasoned cheesy dip gets better when you eat it with a cold bottle of beer, and the warm, lightly salted pretzels are the perfect dipping companion.
Provided by Macheesmo
Total Time 30 minutes
Prep Time 10 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Unroll breadsticks and work with one at a time. Roll it out into a thin strip and then fold it into a pretzel shape. Place pretzels on a baking sheet lined with parchment paper and brush with melted butter. Sprinkle with pretzel salt.
- Bake 12-14 minutes until golden brown.
- For dip, add butter and flour to a medium pot over medium heat. Whisk together to form a roux as the butter melts. Add garlic powder, parsley, salt, and pepper and cook roux for 1-2 minutes.
- Whisk lager into the roux slowly until it thickens. It should be a gravy consistency. If it’s very thick, add more beer by the quarter cup.
- Once mixture is together, add grated cheese and whisk until melted.
- Serve beer cheese dip immediately with soft pretzels or chips.
Nutrition Facts : Calories 520 , CarbohydrateContent 44 g, CholesterolContent 75 mg, FatContent 2 , FiberContent 0 g, ProteinContent 20 g, SaturatedFatContent 15 g, ServingSize 1 Serving, SodiumContent 1570 mg, SugarContent 0 g, TransFatContent 1 g
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