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.

Minerva Dairy Beer, Cheese, and Bratwurst Soup
Prep Time:15 minutes
  • 2 medium white onions diced
  • 2 celery stalks diced
  • 1 bay leaf
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken stock (14 fl oz.)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon sea salt
  • 1 lb. Minerva Dairy Raw Milk Cheddar, shredded
  • 2 medium carrots diced
  • 2 teaspoon finely chopped garlic
  • 1/4 cup Minerva Dairy Unsalted Amish Roll Butter
  • 2 cups whole milk
  • 1 (12 oz.) bottle beer (Leinenkugel's Wisconsin Red Pale Ale)
  • 1 teaspoon dry mustard
  • 1/4 teaspoon black pepper
  • 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 Smoked Raw Milk Cheddar.