Octoberfest Beer and Brat Soup

Who's ready to celebrate Octoberfest!  Or is it Oktoberfest?  Either way…I like that October is here and we can start enjoying warm soups, hearty meals, and, of course, beer!

This recipe incorporates three of my favorite German ingredients:  Cheese, Bratwurst, and Beer.

Keep reading for the recipe…

The base for this soup is made with one can of chicken stock and one can of beer.  It imparts a subtle flavor that pair perfectly with slices of cooked bratwurst.  Melt in a cup of cheddar cheese to make it rich and creamy and you have a stick to your ribs meal that perfect for this time of year.   I like to serve this "Beer and Brat Cheddar Soup" with sourdough bread or a pretzel roll.

Excited to give this soup a try?

Follow this link for the recipe –>  http://easy.betterrecipes.com/beer-and-brat-cheddar-soup.html

You might also like:

Ultimate Game Day Appetizer – Bacon Wrapped Beer and Brat Bites

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via The Daily Dish http://www.betterrecipes.com/blogs/daily-dish/2013/10/01/octoberfest-beer-and-brat-soup/

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via Personal Recipe 3575582

Roasted Brussels Sprout and Apple Salad

SELF  | September 2013

by Andrea Bemis

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photo by Johnny Miller

yield
Makes 4 servings

"The maple-tahini dressing is rich but not heavy; you won't feel weighed down," Bemis says.

Ingredients

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Preparation

Heat oven to 400°F. Grease a baking sheet with 1 teaspoon oil. In a bowl, combine brussels sprouts, apple, onion and remaining 1 tablespoon oil; toss to coat. Roast on baking sheet, turning once, until sprouts are brown and tender, 25 to 30 minutes. In a bowl, whisk together tahini, vinegar, syrup, miso, red pepper and 1/4 cup plus 1 tablespoon water until smooth; set aside. Heat a large skillet over medium heat. Toast hazelnuts 3 to 5 minutes, stirring occasionally. Divide spinach, sprout mixture, hazelnuts, blue cheese and tahini dressing among 4 plates. Season with salt and black pepper.

Per serving: 390 calories, 27 g fat, 6 g saturated fat, 30 g carbohydrate, 9 g fiber, 14 g protein

Nutritional analysis provided by Self

my notes

via Epicurious.com: New Recipes http://feeds.epicurious.com/c/35380/f/665147/s/31e7574c/sc/26/l/0L0Sepicurious0N0Crecipes0Cfood0Cviews0C51188450A0Dmbid0Frss0Iepinr/story01.htm

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via Personal Recipe 3575434