When September brings a chilly little attitude, I bring out the big soup pot. That is when Spicy Peppery Bratwurst Soup enters the scene. It is chunky, hearty, and gloriously savory. Most importantly, it knows exactly how to make a chilly evening feel like a very good idea. God, I love fall.
First, bratwurst gets sliced into chunky rounds and fried in vegetable oil. The sausages become beautifully browned and slightly crisp. Then, they take a brief vacation on a plate. Meanwhile, their flavorful fat stays behind. Because wasting bratwurst flavor should probably be illegal.
Next, pearl onions and minced hot pepper hit the pot. They sauté until the onions turn golden and delicious. Meanwhile, the kitchen starts smelling like fall has officially arrived. Add the bratwurst back in, followed by chopped red bell pepper. Everything cooks together for a few minutes. Consequently, the flavors begin getting acquainted.
A few Words About Pearl Onions
Lots of people find them frustrating becasue peeling them can be a bit intensive and time-consuming. However, there is a trick – blanch them. Instructions here on how. For this recipe, I was able to find peeled pearl onions in a jar, saving me time. They worked well.
Back to our regularly scheduled program… Now comes the vegetable broth. Pour it in, bring everything to a simmer, and let the Spicy Peppery Bratwurst Soup bubble away for about 20 minutes. This gives the bratwurst, peppers, and onions plenty of time to mingle.
Then, chickpeas join the fun. They add texture and substance, turning this chunky soup into a proper meal. After another five minutes, season with salt and pepper. Taste it. Adjust it. Repeat as necessary. Soup likes attention.
Finally, ladle the Spicy Peppery Bratwurst Soup into bowls. Add a generous dollop of sour cream or, if you are feeling really fancy, crème fraîche. Sprinkle everything with fresh chopped chives.
And here is my favorite part. You control the creamy.
Keep the broth clear and let that cool, peppery flavor shine. Or add a big spoonful of creaminess and turn each bite into something richer. Therefore, everyone gets exactly the soup they want. More cream? Absolutely. Less cream? Also acceptable. Cream to offset the spicy – mandatory.
Spicy Peppery Bratwurst Soup is basically fall comfort food with a spicy personality. It warms you without becoming boring. It fills you without requiring a nap immediately afterward. So, when September delivers that first serious chill, grab a spoon. This soup is ready for sweater weather.
Spicy Peppery Bratwurst Soup
Ingredients
- 1.25 cups pearl onions
- 3 red bell peppers
- 1 or more hot peppers Depend on how much heat you can handle.
- 3 tablespoons vegetable oil
- 4 bratwurst
- 6 cups vegetable broth
- 1 can chickpeas
- 1/3 cup chopped chives
- Kosher salt and freshly ground pepper
- 1 cup sour cream or Crème fraîche
Instructions
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Peel the onions.
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Mince the hot pepper and chop the red bell pepper.
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Slice the sausage into rounds.
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Heat the vegetable oil in a large pot.
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Sauté the bratwurst until browned. Remove from the pot and set aside.
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Add the pearl onions to the pot and sauté for 2-3 minutes.
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When the onions start to brown, add the chopped hot pepper.
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Sauté for another 5 minutes.
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Add the bratwurst back into the pot and toss to combine. Cook for another 2 minutes.
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Add the bell pepper pieces and sauté briefly.
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Pour in the broth. Bring to a boil. Turn the heat down to low and simmer for 20 minutes.
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Drain and rinse the chickpeas.
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Add the chickpeas to the stew and cook for 5 minutes more.
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Season the stew with salt and pepper to taste.
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Divide into bowls, add a dollop of sour cream or Crème fraîche on top.
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Sprinkle with the chopped chives. and serve.
So, do you like this Spicy Peppery Bratwurst Soup? Then also check out some of these other delicious recipes:
PEANUT BUTTER & JELLY STREUSEL TART
ORANGE PEPPER CREAM CHICKEN
PEPPERY HERBY OLIVE OIL
