
Ingredients
- 5 carrots, peeled and sliced
- 5 celery stalks, diced
- 1 large onion, diced
- 1-1/2 tablespoons minced garlic (about 2 cloves)
- 1-1/2 teaspoons Tabasco sauce
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon Adobo seasoning
- 1/2 teaspoon black pepper
- 3 cups chicken broth
- 2 cans/bottles (12-ounces each) beer of your choice – the maltier, the better
- 1 lb. beer bratwurst, cooked and sliced
- 2 cups milk
- 2 cups heavy cream
- 6 tablespoons butter
- 1/3 cup flour
- 4 cups shredded cheddar cheese
Instructions
- Combine carrots, celery, onions and garlic in a large stock pot over medium heat.
- Stir in Tabasco, cayenne, Adobo and pepper. Cook for 2-3 minutes.
- Pour in the broth and beer.
- Simmer until veggies are tender (about 12-15 minutes).
- Add bratwurst slices and simmer for an additional 2-3 minutes, then remove from heat.
- In a large saucepan, melt butter over medium heat.
- Whisk in the flour to form a roux.
- Cook and stir until flour is light brown, about 3-5 minutes.
- Gradually stir in the milk and heavy cream, whisking constantly to prevent scorching, until thickened.
- Remove from heat and whisk in cheese until melted and smooth.
- Pour the cheese mixture into the soup and stir until well blended.
- Return to heat and bring to a simmer, cooking for 10-12 minutes longer.
- Serve hot with bread or in bread bowls.