Creamy Bratwurst Bisque

barbara lentz

By
@blentz8

This is a rich and delicious bisque. Be careful with salt because the bratwurst are salty also.


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Rating:

Comments:

Serves:

4 to 6

Prep:

10 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

3 Tbsp
butter
1 large
onion chopped
1 large
carrot chopped
2 large
russet potatoes peeled and cubed
6 clove
garlic minced
1/2 c
dry white wine
32 oz
chicken stock
2 c
heavy cream
1/3 c
flour
salt and pepper to taste
1 1/2 c
shredded cheddar cheese
4
bratwurst
1
lemon juiced and zest
minced cilantro for garnish

Directions Step-By-Step

1
Bake the brats in 350 degree oven for 30 minutes turning once. Slice and set aside.
2
Meanwhile in a large Dutch oven melt the butter or med high heat and saute the onions, carrots, garlic, and potatoes. Saute until onions start to brown. Add the wine and let most evaporate
3
Pour the chicken stock in to the pan and bring to a boil. Reduce to a simmer and simmer for 20 to 25 minutes until vegetables are soft. Puree with a immersion blender until smooth.
4
Mix the heavy cream with flour until flour is well dissolved in the heavy cream. Slowly add it to the bisque and cook until it starts to thicken.
5
Stir in the cheese. Cook until cheese melts. Then add the lemon juice and zest. Taste and season with salt and pepper
6
Stir in the bratwurst and heat through. Serve garnished with cilantro

About this Recipe

Course/Dish: Beef, Pork
Main Ingredient: Pork
Regional Style: German