Soup recipes
Posted: Mon Dec 31, 2007 10:43 am
I just got my recent Midwest Living (Jan/Feb 2008) and their cooking section has a spread on hearty soups honoring each of the midwest states.
The soup I tried was the Wisconisn Brats and Beer Cheddar Chowder. Oh MAN, was this good.
2tbl butter
1 medium onion finely chopped
1 medium carrot coarsely shredded (1/2 cup)
3 large shallots (pronouced shu-LOT across the pond, right NIZ?)
14 oz veggies stock
1/3 cup all-purpose flour
1 cup whole milk or light cream
1 tsp caraway seeds, crushed
1/4 tsp pepper
10 oz Wisconsin or Amish aged or sharp cheddar shredded
4 cooked smoked brats, knockwurst, or polish sausage (12 oz total)
1 12 oz bottle of ale.
1. In large saucepan, heat the butter over medium heat. Add onion, carrot and shallots; reduce heat to medium low. Cook, stirring frequently for 10-15 minutes, or until onion is very soft and brown.
2. In large screw-top jar, mix broth and flour. Cover; shake until smooth. Stir into onion mixture. Add milk, caraway seeds, and pepper. Cook over medium heat 5 minutes, or until thickened, stirring frequently. Gradually stir in cheese; reduce heat to low. Cook and stir until cheese melts, but do not boil. Stir in brats and beer. Cook, stirring frequently, until heated through. If you like, garnish with additional shredded cheese.
Again, GREAT soup. Of course, I had some variation to the above recipe. I parboiled some yukon gold potatoes and added some frozen corn. This added some additional texture. I HAD to add some Frank's Red Hot for a little warmth and peppery flavor. I used Johnsonville smoked brats and that worked out very well. I think grilling the brats would add an amazing depth of flavor.
The milk was about 3/4 cup 2% with 1/4 heavy whipping cream. I don't stock whole milk in my house except the kid's chocolate milk.
And, Hestia forgive me, but I used Bud Light as the beer - I thought I had better, but that was gone.
The soup was extremely good, but it wasn't great. I added about 2 tbsp of cream cheese which gave it just enough richness to make this a very good soup. I garnished with chopped green onion and just a bit of minced red pepper for color.
I served with crusty bread and a wedge salad.
Some of the other soups in this month's periodical:
Prairie-Style Bean Soup with Beef Ribs
Pumpkin Corn Chowder
Pork and Veggie Oven Stew
Wild Rice and Turkey Soup
The soup I tried was the Wisconisn Brats and Beer Cheddar Chowder. Oh MAN, was this good.
2tbl butter
1 medium onion finely chopped
1 medium carrot coarsely shredded (1/2 cup)
3 large shallots (pronouced shu-LOT across the pond, right NIZ?)
14 oz veggies stock
1/3 cup all-purpose flour
1 cup whole milk or light cream
1 tsp caraway seeds, crushed
1/4 tsp pepper
10 oz Wisconsin or Amish aged or sharp cheddar shredded
4 cooked smoked brats, knockwurst, or polish sausage (12 oz total)
1 12 oz bottle of ale.
1. In large saucepan, heat the butter over medium heat. Add onion, carrot and shallots; reduce heat to medium low. Cook, stirring frequently for 10-15 minutes, or until onion is very soft and brown.
2. In large screw-top jar, mix broth and flour. Cover; shake until smooth. Stir into onion mixture. Add milk, caraway seeds, and pepper. Cook over medium heat 5 minutes, or until thickened, stirring frequently. Gradually stir in cheese; reduce heat to low. Cook and stir until cheese melts, but do not boil. Stir in brats and beer. Cook, stirring frequently, until heated through. If you like, garnish with additional shredded cheese.
Again, GREAT soup. Of course, I had some variation to the above recipe. I parboiled some yukon gold potatoes and added some frozen corn. This added some additional texture. I HAD to add some Frank's Red Hot for a little warmth and peppery flavor. I used Johnsonville smoked brats and that worked out very well. I think grilling the brats would add an amazing depth of flavor.
The milk was about 3/4 cup 2% with 1/4 heavy whipping cream. I don't stock whole milk in my house except the kid's chocolate milk.
And, Hestia forgive me, but I used Bud Light as the beer - I thought I had better, but that was gone.
The soup was extremely good, but it wasn't great. I added about 2 tbsp of cream cheese which gave it just enough richness to make this a very good soup. I garnished with chopped green onion and just a bit of minced red pepper for color.
I served with crusty bread and a wedge salad.
Some of the other soups in this month's periodical:
Prairie-Style Bean Soup with Beef Ribs
Pumpkin Corn Chowder
Pork and Veggie Oven Stew
Wild Rice and Turkey Soup
