Beer, Cheese, and Bratwurst Soup Print

This recipe pays homage to Minerva Dairy's beginnings in the land of the cheese-heads! Use your favorite beer to flavor the creamy cheese base for this main-dish bratwurst soup.

Beer Cheese and Bratwurst Soup Recipe Minerva Dairy
Prep Time:15 minutes
Servings:2 servings
  • 2 medium White Onions diced
  • 2 medium Carrots diced
  • 2 Celery Stalks diced
  • 2 tsp. finely chopped Garlic
  • 1 Bay Leaf
  • 1/4 cup Minerva Dairy Unsalted Amish Roll Butter
  • 1/3 cup All-Purpose Flour
  • 2 cups Whole Milk
  • 1 3/4 cups Chicken Stock (14 fl oz.)
  • 1 (12 oz.) bottle Beer (Leinenkugel's Wisconsin Red Pale Ale)
  • 1 Tbsp. Worcestershire Sauce
  • 1 tsp. Dry Mustard
  • 1 tsp. Sea Salt
  • 1/4 tsp. Black Pepper
  • 1 lb. Minerva Dairy Sharp Cheddar Cheese, shredded
  • 2 Bratwurst grilled and sliced
  1. Cook onions, carrots, celery, garlic, and bay leaf in Minerva Dairy Unsalted Amish Roll Butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes.
  2. Reduce heat to low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes until blonde roux forms.
  3. Add milk, broth, and beer, whisking, then simmer, whisking occasionally, 5 minutes.
  4. Stir in Worcestershire sauce, mustard, salt, and pepper. Discard bay leaf.
  5. Pulse with Immersion Blender until smooth.
  6. Add cheese by handfuls, whisking constantly, and cook until cheese is melted and soup is smooth.
  7. Add slices of Bratwurst and stir to combine.
  8. Garnish with more shredded Minerva Dairy Sharp Cheddar.