Recipe: Tasty Oktoberfest Beer and Smoked Cheddar Soup with Fullblood Wagyu Beef Bratwurst

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

You can cook Oktoberfest Beer and Smoked Cheddar Soup with Fullblood Wagyu Beef Bratwurst using 23 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Oktoberfest Beer and Smoked Cheddar Soup with Fullblood Wagyu Beef Bratwurst

1. Prepare of Double 8 Cattle Company Fullblood Wagyu Beef Bratwurst.
2. Prepare of Grapeseed Oil.
3. It's of Kosher Salt (to taste).
4. Prepare of Freshly Ground Black Pepper (to taste).
5. It's of Beer and Chicken Stock Mixture.
6. Prepare of Lager-Style Beer.
7. Prepare of Chicken Stock.
8. It's of Soup.
9. It's of Double 8 Cattle Company Fullblood Wagyu Beef Bacon (small diced).
10. It's of Grapeseed Oil.
11. Prepare of Butter.
12. You need of Yellow Onion (small diced).
13. Prepare of Celery (small diced).
14. Prepare of Garlic Cloves (minced).
15. You need of Kosher Salt.
16. You need of Thyme.
17. Prepare of All-purpose Flour.
18. You need of Heavy Cream.
19. It's of Grain Mustard.
20. It's of Smoked Cheddar Cheese (grated, chef used Tillamook cheese).
21. Prepare of Baguette.
22. You need of Baguette (cut into thin slices).
23. It's of Olive Oil (for brushing on baguette).

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

1. PREPARING THE BEER AND CHICKEN STOCK MIXTUREIn 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.
2. PREPARING THE 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.
3. 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.
4. PREPARING THE BAGUETTE 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.
5. PREPARING THE FULLBLOOD WAGYU BEEF BRATWURST 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.
6. FINAL STEPS 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.