Serves 6
Try The Wedge’s Beer Brats (available at the Linden Hills location), or any other favorite sausage. Use an IPA in the broth for maximum flavor, and serve the same beer with your meal. Don’t forget a hearty dark bread for dipping!
TAVERN SOUP
Ingredients
¾ cup butter
¾ cup flour
1 medium onion, diced
3 stalks celery, diced
3 carrots, diced
12 ounces beer – a local IPA is great
7-8 cups chicken or vegetable broth
1 Tablespoon grainy mustard
Pinch of cayenne pepper
1 ½ teaspoons salt
Freshly ground black pepper
4 cups thinly sliced kale or cabbage
4 cups shredded cheese- we use a combo of sharp cheddar, Monterey jack, and American
1 lb beer brats, grilled or pan fried, sliced into 1 inch pieces
Thinly sliced scallions for garnish
Preparation
In a large soup pot, melt butter. Sauté onion, celery, and carrots for 10 minutes until soft. Add flour and stir until no traces of flour remain. Add beer and broth, stirring constantly and bring to a low boil. Reduce heat and add mustard, cayenne, salt, and pepper. Simmer for 10 minutes. Lower heat and add cheese one cup at a time while stirring. When smooth, add kale and sausage, simmer very gently for 10 minutes until kale is tender. Garnish with scallions.
