OKTOBERFEST SOUP
I love Oktoberfest beer and food, and I'm also a big fan of soups. I was in a bar a few years ago during Oktoberfest, sampling the food, and I realized they didn't have a soup. I decided to make this Oktoberfest sausage soup inspired by the flavors of my favorite festival. -Tim Pietrowski, Middlesex, New Jersey
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- Place bratwurst and water in a Dutch oven. Cover; cook over medium heat 10 minutes. Uncover; turn bratwurst and cook until browned and centers are no longer pink, 13-17 minutes longer. Remove and cool slightly. Cut into 1/4-in.-thick slices; set aside. In the same pan, heat oil over medium heat. Cook and stir onion until tender, 5-7 minutes. Add garlic; cook 1 minute longer. , Stir in potatoes, chicken stock, beer, mustard, caraway seeds, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until potatoes are tender, 20-25 minutes. Add sliced bratwurst; heat through. Just before serving, sprinkle with cheese.
Nutrition Facts : Calories 335 calories, Fat 21g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 1027mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 13g protein.
OKTOBERFEST GOUDA SOUP
Steps:
- Preparation 1.Melt butter over medium-high heat in saucepan; brown squash, potatoes, onion and pears. Add stock and milk. 2.Stir in nutmeg and cayenne pepper. Season to taste with salt and ground black pepper. Bring to boil, then simmer 20 minutes or until vegetables are tender. 3.Purée in batches in a blender. Return to pot. Stir in Canadian Gouda cheese. Simmer until it melts
GOUDA SOUP
Make and share this Gouda Soup recipe from Food.com.
Provided by Chocolatl
Categories Cheese
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a heavy-bottomed saucepan.
- Add the onion and celery and cook until they are softened but not browned, 4-5 minutes.
- Sprinkle in flour and stir well.
- Add Worcestershire sauce and cayenne.
- Stir in 1/2 cup hot milk and blend well.
- Repeat.
- Add remaining milk 1 cup at a time, stirring well.
- Add potatoes, carrots and beans.
- Reduce heat to medium-low and cook until vegetables are cooked and soup has thickened, 15-20 minutes, stirring occasionally.
- Reduce heat to low and stir in cheese, stirring well until cheese is melted.
- Season with salt and pepper.
- Stir in parsley just before serving.
Nutrition Facts : Calories 344.2, Fat 20.8, SaturatedFat 12.9, Cholesterol 64.7, Sodium 269.9, Carbohydrate 30.3, Fiber 3, Sugar 3.3, Protein 10.8
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