Today, its not so nice outside. A little chilly and gray. What a perfect day for soup. And this one is full of flavour! Garlic and Bratwurst sausages blend beautifully with the cheese to make a creamy soup with a smokey flavour.
Preheat grill to medium heat. Place the garlic heads on a flat surface. With a sharp knife cut the tops off to expose the tips of the garlic cloves. Place the garlic heads, cut side down, onto a plank. Place on the grill and close the lid. Roast for about 1 hour until the garlic cloves are golden brown and very soft. Remove from grill and cool. Separate the roasted cloves from the skins, discard the skins, and set cloves aside.
Place the brats onto the plank, place on the grill and close the lid. Roast slow and low for about 30 to 40 minutes, until fully cooked and golden brown.
Remove from heat and let cool completely. Slice thinly; set aside.
In a large saucepan, melt the butter over medium heat. Add the diced parsnip, potato and leeks. Cook for 5 to 6 minutes to soften, stirring well. Add the roasted garlic and the beer. Cook for 3 to 4 minutes, stirring well. Add the chicken stock and bring to a boil. Reduce heat and simmer for 30 minutes, until the potatoes are fully cooked and tender. Remove from heat and puré; stir in the thyme and parsley.
Serve immediately garnished with the Emmenthal cheese and plank-smoked bratwurst sausage slices. And an ice cold Sleeman honey lager wouldn’t hurt either.
This is a meal that warms me from the inside out. Preparing it and eating it, and having the leftovers. ALL of it is wonderful.
What is your favorite gray-day food that perks you up?