What do all of these things have in common? Clare’s Oktoberfest Soup!
This is another recipe from our local newspaper, credit goes to Clare Schapiro.
Clare’s Oktoberfest Soup
A rich and hearty celebration of the season.
Makes 6 main-course servings
2 tablespoons butter
4 small apples, peeled cored and sliced (I used Gala)
3 celery stalks, coarsely chopped
3 leeks, white and pale green parts only, carefully washed and chopped
4 cups chicken stock
2 12-ounce bottles of Oktoberfest ale (I used local Legend brand)
2 tablespoons Dijon mustard
1 pound extra-sharp cheddar cheese, coarsely grated
4 ounces Gruyere cheese, coarsely grated
3 tablespoons cornstarch
2 14- or 16-ounce packages of fully cooked “Beer Brats” or bratwurst sausages, sliced in ½-inch rounds
Melt butter in large soup pot. Add apples, celery and leeks and sauté over medium heat until they are soft but not browned. Add chicken stock and beer. Cover and simmer until the vegetables and apples are fully cooked, about 15 minutes.
Using an immersion blender (or regular blender if that’s all you have, but be careful when blending hot liquids as they expand in the blender and can burn you!), blend until soup is relatively smooth or the texture is to your liking. Return soup to gentle heat and whisk in Dijon mustard. Combine cheddar and Gruyere cheeses in a mixing bowl and toss with the cornstarch. Add cheeses to the soup about a handful at a time, stirring constantly and allowing each addition to melt before adding the next one. When the soup is smooth, add the chopped sausages and continue to stir, keeping the soup on low heat until the sausage is just heated through. Do not boil. Serve immediately.
(The only change I made to the recipe is to add some salt and fresh ground pepper.)
This is an excellent soup. This is the first time I’ve cooked with leeks. And probably Gruyere. Not every store carries the Johnsonville Beer Brats, but luckily I found them at my third attempt (in Richmond that would be Martin’s. Neither Kroger nor Short Pump Walmart carried them). The beer is local and I’m sorry, I’m not a beer person so I can’t tell you what to substitute. Is there such a thing as a medium ale?
Here’s a video showing how this is made:
Clare’s Kitchen. Notice how she pronounces “brats.” She’s obviously not from Wisconsin 🙂
I hope you’ll try this.