Yesterday was the end of the third week of the first term of my clinical doctorate program. The work is about what I expected, but I am spending more time than I expected doing homework. It has been a long time since I wrote a paper! I got my first one back yesterday and did well, so I guess it must be like riding a bike.
We spent our entire Christmas break in Wisconsin. Being home was so much fun! When we got cabbage in our first box after we got back, I found this recipe from Allrecipes.com for a bratwurst soup. The recipe looked good, but it was missing an important Wisconsin bratwurst ingredient-beer! I have remedied that in my version. This was excellent reheated. Enjoy!
- 1 pound bratwurst
- 2 large potatoes, peeled and cubed
- 1 onion, chopped
- 12 ounce bottle beer
- ½ cup water
- ½ a large head of cabbage, chopped
- 3 cups milk, divided
- 3 tablespoons flour
- 4 ounces Swiss cheese, diced
- Remove the casing from the bratwurst. Brown in a Dutch oven, breaking up the meat as it cooks. Drain.
- To the Dutch oven, add the potatoes, onion, beer, and water. Bring to a boil. Reduce heat and simmer for 20 minutes.
- Add cabbage. Return to a boil and the simmer for another 20 minutes.
- Add 2½ cups milk. Heat slowly until the soup is almost at a boil.
- In a small bowl, combine remaining ½ cup milk and the flour. Stir until smooth. Add to soup, stirring well to remove all lumps.
- When the soup has thickened, add the cheese and stir until it is melted.