SO I know this isnt "bbq or smoked" but it is soup season and my family LOVES soups! As a kid in Wisconsin (Onalaska/Lacrosse) I was obsessed with beer cheese soup. Seriously, at 3 or 4 years old I would be the happiest kiddo ever with beer cheese soup and buttered bread! Tonight I made bratwurst broccoli beer cheese soup and cheese biscuits (all keto) and it brought back so many memories. I cant wait to make it again but next time I am thinking no bratwurst and do crumbled bacon on top... so excited! Ok... recipe time! I used about three recipes and combined them to make this
Ingredients 1 lb package of beer bratwurst 12 oz low carb beer 4 tbsp butter 1 large onion, diced ( I dont use but if you want to you can, I am allergic so I stay the hell away from them) 3-4 garlic cloves, minced 1 head fresh broccoli, cut into florets 2 cups (12 oz) chicken broth ½ teaspoon xantham gum (this is a thickener and if you dont have it, it wont kill the recipe but it just wont be "thickened") 2 cup (16 oz) heavy cream or half and half 2 cup sharp cheddar cheese, grated ¼ cup smoked gouda cheese, grated ¼ cup parmesan cheese, grated (use only freshly grated) ½ tsp kosher salt ½ tsp pepper Instructions Melt 2 tablespoons of butter, place bratwurst in pot and cook only until brats get a golden brown. Make sure to turn as needed to brown evenly. Once nicely browned pour beer over brats and let simmer for about 15-20 minutes. Remove bratwurst and beer and set aside. Save all remaining liquid in pot and set aside in a bowl, or other easily pourable container, for later. Melt remaining 2 tablespoons of butter. Add onions (barf, none for me but yall enjoy!) and cook until they are soft. If needed, add up to 2 tablespoons of olive oil. Add garlic and cook for 2 minutes or until fragrant. Add chicken broth, the reserved beer brat liquid, and broccoli to pot and simmer until broccoli is cooked . While you are waiting, slice bratwurst into ½" slices. .
Using a slotted spoon remove ¾ of broccoli and set aside. Using an immersion blender directly in the pot, blend the broccoli that remains in the pot with the broth until there are no more chunks. Whisk in ½ teaspoon of xantham gum until there are no chunks. Stir in cheeses and allow to melt. Slowly whisk in cream/half and half, until blended. Add bratwurst and remaining broccoli back in to pot, then salt and pepper. Continue to heat only if necessary. Only heat to serving temperature, stirring frequently, and then turn pot off. Soup will thicken slightly as it cools. Ladle into bowls, sprinkle with pepper and additional cheese. Enjoy!
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