Creamy Bratwurst Bisque Recipes

NEW ORLEANS CORN BISQUE WITH SMOKED SAUSAGE

Steps:

• Cut sausage into 1/2 inch cubes.
• Melt butter in large saucepan over medium heat. Add onion; cook and stir until tender. Add flour, salt and pepper; cook, stirring constantly for 1 minute.
• Add milk. Increase heat to medium-high and bring to a boil, stirring constantly. Boil and stir 1 minute. Add corn and sausage; return to a boil.
• Reduce heat to medium-low and simmer 10 minutes. Stir in potatoes; heat through.
• Top each serving with parsley and cheese, if desired.

CHICKEN BISQUE

Steps:

• In a soup kettle or Dutch oven, combine the first eight ingredients; bring to a gentle boil. In a small saucepan, melt butter. Stir in flour; cook and stir for 2 minutes. Gradually add to boiling soup, stirring constantly until smooth. Return to a boil. Reduce heat; simmer, uncovered, for 15 minutes.

CREAMY PIZZA SOUP

Steps:

• Prepare Texas toast according to package directions. Meanwhile, in a large saucepan, cook sausage, onion and green pepper over medium-high heat until sausage is no longer pink and vegetables are tender, about 5 minutes, breaking up sausage into crumbles. Add chopped pepperoni; cook 3 minutes longer. Stir in soup, milk and tomatoes; heat through., Place six 10-oz. broiler-safe bowls or ramekins on a baking sheet. Ladle with soup; top each with 1 toast, 2 slices cheese and 3 pepperoni slices; sprinkle with Parmesan. Broil 4 in. from heat until cheese is melted.

CREAMY SHRIMP BISQUE

Steps:

• In a medium saucepan, add celery, onions and butter, stirring occasionally. When tender add garlic and mix together. Stir in flour and half and half. Let simmer for 5 minutes.
• Stir in fish stock and parsley. Cook for 10 minutes until it thickens. Add shrimp meat and let simmer for 10 minutes or until heated through. Stir occasionally. Add salt, to taste.
• When ready, serve with croutons.
• Homemade Croutons:
• Preheat oven to 350 °F.
• Cut bread with a heart shaped cookie cutter. Place onto a cookie sheet and bake until toasted.

CREAMY TOMATO AND BASIL BISQUE

Steps:

• Combine the butter, onion, celery, and garlic in a saucepan over medium heat. Cook, stirring frequently, for 5 minutes or until the onion and celery are soft. Sprinkle the flour evenly over the vegetable mixture and stir well. Add the broth, tomatoes, tomato paste, sugar, bay leaves, and basil. Bring the mixture to a simmer and let cook for 10 minutes. Remove the bay leaves and add half of the soup to a blender. Process until smooth. Return the soup to the saucepan and stir in the cream. Do not let the soup boil, just let it heat through. Season to taste with salt and pepper. Top individual servings with croutons and/or Parmesan cheese.

CREAMY BRATWURST BISQUE

Steps:

• 1. Bake the brats in 350 degree oven for 30 minutes turning once. Slice and set aside.
• 2. Meanwhile in a large Dutch oven melt the butter or med high heat and saute the onions, carrots, garlic, and potatoes. Saute until onions start to brown. Add the wine and let most evaporate
• 3. Pour the chicken stock in to the pan and bring to a boil. Reduce to a simmer and simmer for 20 to 25 minutes until vegetables are soft. Puree with a immersion blender until smooth.
• 4. Mix the heavy cream with flour until flour is well dissolved in the heavy cream. Slowly add it to the bisque and cook until it starts to thicken.
• 5. Stir in the cheese. Cook until cheese melts. Then add the lemon juice and zest. Taste and season with salt and pepper
• 6. Stir in the bratwurst and heat through. Serve garnished with cilantro