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Creamy Bratwurst Bisque
1 photo of Creamy Bratwurst Bisque Recipe
russet potatoes peeled and cubed
shredded cheddar cheese
minced cilantro for garnish
How to Make Creamy Bratwurst Bisque
1Bake the brats in 350 degree oven for 30 minutes turning once. Slice and set aside.
2Meanwhile 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
3Pour 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.
4Mix 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.
5Stir in the cheese. Cook until cheese melts. Then add the lemon juice and zest. Taste and season with salt and pepper
6Stir in the bratwurst and heat through. Serve garnished with cilantro
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About Creamy Bratwurst Bisque