creamy bratwurst bisque
This is a rich and delicious bisque. Be careful with salt because the bratwurst are salty also.
prep time
10 Min
cook time
25 Min
method
Stove Top
yield
4 to 6
Ingredients
- 3 tablespoons butter
- 1 large onion chopped
- 1 large carrot chopped
- 2 large russet potatoes peeled and cubed
- 6 cloves garlic minced
- 1/2 cup dry white wine
- 32 ounces chicken stock
- 2 cups heavy cream
- 1/3 cup flour
- - salt and pepper to taste
- 1 1/2 cups shredded cheddar cheese
- 4 - bratwurst
- 1 - lemon juiced and zest
- - minced cilantro for garnish
How To Make creamy bratwurst bisque
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Step 1Bake the brats in 350 degree oven for 30 minutes turning once. Slice and set aside.
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Step 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
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Step 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.
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Step 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.
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Step 5Stir in the cheese. Cook until cheese melts. Then add the lemon juice and zest. Taste and season with salt and pepper
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Step 6Stir in the bratwurst and heat through. Serve garnished with cilantro
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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