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russet potatoes peeled and cubed
shredded cheddar cheese
minced cilantro for garnish
Bake the brats in 350 degree oven for 30 minutes turning once. Slice and set aside.
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
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.
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.
Stir in the cheese. Cook until cheese melts. Then add the lemon juice and zest. Taste and season with salt and pepper
Stir in the bratwurst and heat through. Serve garnished with cilantro