Everyday Meals

OCTOBER FEST SOUP

READY IN: 45mins

INGREDIENTS

  • 2tablespoonsunsalted butter
  • 2bay leaves
  • 4bratwursts (Beer Brats, 4 ounces)
  • 12ounceswheat beer (Weissbier)
  • 4cupsleeks, chopped
  • 4cupscarrots, chopped
  • 4cupscelery, chopped
  • 4earscorn (kernels removed)
  • 2tablespoons chopped garlic
  • 2tablespoonsfresh marjoram, chopped
  • 2tablespoonsfresh thyme, chopped
  • 2tablespoonsfresh savory, chopped
  • 2tablespoonsfresh sage, chopped
  • 12 cupfresh parsley, chopped
  • 4tablespoonsfresh chives, chopped
  • 2teaspoonsfine sea salt
  • 2teaspoonswhite pepper
  • 12cups home made chicken stock
  • 1lbBrussels sprout (Trimmed)
  • 16ounces extra wide egg noodles
  • NUTRITION INFO

    Serving Size: 1 (1581) g

    Servings Per Recipe:4

    Calories: 1362.4

    Calories from Fat 428 g 31 %

    Total Fat 47.6 g 73 %

    Saturated Fat 16.4 g 81 %

    Cholesterol 195.5 mg 65 %

    Sodium 3156.8 mg 131 %

    Total Carbohydrate176.5 g 58 %

    Dietary Fiber 17.6 g 70 %

    Sugars 32.4 g 129 %

    Protein 57.4 g 114 %

    DIRECTIONS

  • In a Dutch Oven melt 2-tablespoons butter. Add bay leaf and beer brats. Cook brats until brown on all sides. Remove brats place in a saucepan with 6-ounces Weissbier and a bay leaf. Bring to a full boil and reduce to a simmer (Poach) for 15-minutes or until brats are cooked.
  • Add remaining olive oil, leeks, carrots, celery, corn and garlic. Add fresh herbs, fine sea salt and white pepper. Saute’ vegetables 4-5 minutes or until tender. Add remaining beer and reduce by half.
  • Add chicken stock and Brussels sprouts stir until combined. Bring to a full boil and reduce to a simmer for 10-minutes. Season soup with salt and pepper to taste. Slice Beer Brats and add to the soup.
  • Cook egg noodles in salted water until al dente.
  • Place Egg Noodles in a warm bowl and ladle in the soup.
  • Chef’s note: Substitute any "Wheat Beer or Wheat Lager".
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