I wouldn’t eat this soup everyday, but I could. It tastes best on a cold day with some toasted rye bread.
.25 lb of butter
2 ea sliced yellow onions
1 ea peeled and rough chopped carrot
1 ea rough chopped celery stock
.5 ea minced jalapeno (or if you like it spicier use the whole chili seeds and all)
1 TBSP dried mustard
2 tsp dried thyme
.5 tsp freshly ground black pepper
2 TBSP Kosher Salt
1.5 cup All Purpose Flour
6 Cups of Chicken Stock
1 TBSP Worcestershire Sauce
1 lb of shredded cheddar cheese (pepper jack is great too!!)
1 tsp of fresh lemon juice
1 lb of your favorite brats (cooked off ahead of time and diced)
1 bottle of Bridgeport’s Blue Heron Beer
1 cup half and half
Precook the brats; we like to grill them off in the BrewPub for a little extra flavor. Cut into bite size pieces.
Melt butter in a large, heavy bottom, soup pot. Add the onions, carrots, celery, jalapeños, and the salt and sweat for 15 minutes. Add the dried mustard, black pepper and the dried thyme. Add the flour to create a roux. Cook on medium heat for about 3 minutes. Don’t let the flour burn. Add the chicken stock, slowly whisking aggressively. Add the Worcestershire sauce. Slowly bring to a boil to thicken and then turn down to a simmer, stirring often, again careful of scorching. Add the shredded cheese. You can blend this soup or not - up to you. We blend in the BrewPub. Add the diced brats, half n half and the lemon juice. Taste for salt.
Right before you serve add the beer. If you make a day ahead refresh with a little more Blue Heron Beer.