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Beer and Smoked Cheddar Cheese Soup with Wagyu Bratwurst

Oktoberfest Beer and Smoked Cheddar Cheese Soup with Fullblood Wagyu Beef Bratwurst

Prep Time45 Minutes
Cook Time: 45 Minutes
Servings: 8
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


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 CUP 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)


        • Saucepan
        • Large Saucepot or Dutch Oven
        • Wooden Spoon
        • Cookie Sheet
        • Cast Iron Skillet

        FIRST STEP

        Take the Fullblood Wagyu beef bratwurst out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.


        In a medium-size saucepan, heat the beer and chicken stock. Allow it to come to a simmer on medium-high heat.

        Once the liquid is to a simmer, add in the Fullblood Wagyu beef bratwurst.

        Cook for 10 minutes.

        Once cooked, remove the bratwurst from the saucepan. Reserve the bratwurst.

        In addition, reserve the beer and chicken stock mixture for soup.


        In a large saucepot, heat the grapeseed oil over medium heat. Then, add the Fullblood Wagyu beef bacon.

        Cook the bacon for 6-8 minutes until the fat is rendered and the bacon is crisp.

        Add the diced celery and onion to the saucepot. Cook until onion is translucent and the celery is soft.

        Add in the butter, and allow it to melt.

        Sprinkle in the flour, and cook for 5 minutes while stirring constantly.

        Once the flour in toasted, slowly start mixing in the beer and chicken stock mixture (that you previously prepared). Add one cup at a time while stirring constantly with a wooden spoon.

        Cook until it thickens slightly, and then add another cup of the beer and chicken stock mixture.

        Once you have added all of the beer and chicken stock mixture, reduce the heat to medium-low.

        Add in the kosher salt, minced garlic, and thyme sprigs.

        Let the soup cook on medium-low heat for 25 minutes while stirring occasionally.


        Preheat the oven to 375°F.

        Cut the baguette into slices, and place them on a cookie sheet.

        Brush the slices of baguette with olive oil.

        Sprinkle kosher salt and freshly ground black pepper on the baguette slices.

        Bake the sliced bread for 10-12 minutes or until it is toasted.


        Heat a cast iron skillet on medium-high heat. Add in 2 tablespoons grapeseed oil to coat the bottom of the pan.

        Once the pan is hot, add in the previously cooked bratwurst.

        Sear the bratwurst on all sides until they are a nice golden brown. This usually takes about 2 minutes per side.

        Remove the bratwurst from heat, and reserve.


        Once the soup has simmered for 25 minutes, add in the heavy cream, grain mustard, and smoked cheddar cheese.

        Turn off the heat.

        If the soup is too thick, thin it out with a little chicken stock.

        Season to taste with kosher salt and freshly ground black pepper.

        Cut the seared Fullblood Wagyu beef bratwurst into bite-size pieces on a biased cut.

        Divide the soup amongst the bowls, and add a some bratwurst slices to each bowl. .

        Serve the soup hot with slices of toasted baguette on the side.


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