Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 2-3 bratwursts (for heartier soup, use 4-5 links)
  • 2 medium white onions (chopped)
  • 1 poblano pepper (chopped)
  • 2 serrano peppers (chopped)
  • 4-5 medium yellow potatoes (chopped)
  • 2 cups chopped Swiss chard
  • 2 cloves garlic (chopped)
  • ½ teaspoon ground caraway seeds
  • ½ teaspoon celery seed
  • 1 teaspoon cayenne powder
  • Salt and pepper to taste
  • 12 ounces cream ale beer
  • 4 cups chicken stock (warmed)
  • 3 tablespoons apple cider vinegar
  • Parsley for serving

Instruction

  • Heat a large pot over medium heat and add olive oil. Add brats and cook them, flipping often, about 10 minutes, or until cooked through. Set aside.
  • In the same pot, add onions, peppers and potatoes. Stir and cook about 10 minutes until everything is softened.
  • Add Swiss chard and garlic and stir. Cook about a minute until the chard wilts.
  • Add caraway, celery seed, cayenne pepper, and salt and pepper to taste. Stir.
  • Add cream ale and chicken stock.
  • Coarsely chop the cooked brats and add to the pot.
  • Bring to a quick boil then reduce heat and simmer about 30 minutes.
  • Remove from heat and cool slightly.
  • Swirl apple cider vinegar into the soup and distribute to bowls.
  • Sprinkle with chopped parsley and serve.