Beer & Smoked Cheddar Cheese Soup w/ Wagyu Bratwurst
This creamy Oktoberfest soup is made with beer, smoked cheddar cheese, and Fullblood Wagyu beef bratwurst. The savory soup is served with a toasted baquette. This dish is perfect for fall or any chilly day! Try this recipe if you're looking to warm up over a delicious bowl of soup!
to taste Kosher Salt
to taste Freshly Ground Black Pepper
Beer and Chicken Stock Mixture :
16 oz. Lager-Style Beer
1 qt. Chicken Stock
8 oz. Double 8 Cattle Company Fullblood Wagyu Beef Bacon ( small diced )
2 tbsp. Grapeseed Oil
2 oz. Butter
1 Yellow Onion ( small diced )
2 STALK Celery ( small diced )
4 Garlic Cloves ( minced )
2 tsp. Kosher Salt
3 SPRIG Thyme
1/2 cup All-Purpose Flour
2 cups Heavy Cream
2 tsp. Grain Mustard
8 oz. Smoked Cheddar Cheese ( grated, chef used Tillamook cheese )
1 Baguette ( cut into thin slices )
Olive Oil ( for brushing on baguette )
Take the Fullblood Wagyu beef bratwurst out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.
PREPARING THE BEER AND...
See the full directions on my site