Cedar Plank–Roasted Garlic Soup with Plank-Roasted Beer Brats
As featured in Award-winning Chef Ted Reader’s latest book ‘Napoleon’s Everyday Gourmet Plank Grilling', this soup recipe is a hearty combination of garlic, parsnips, potatoes, leeks, chicken stock, Italian parsley and thyme; and garnished with Emmenthal cheese and plank-smoked bratwurst sausage slices.

2 regular cedar, maple, oak or hickory planks, soaked in water
6 heads garlic  
4–6 bratwurst sausages, 5 oz (150 g) each
2 Tbsp. (30 ml)  butter               
1 medium parsnip, peeled and diced
4 large potatoes, peeled and diced       
2 leeks, white part only, well washed and diced
1 cup (250 ml) Sleeman Honey Brown Lager                  
4 cups  (1 L) chicken stock                                            
1 Tbsp  (15 ml) fresh chopped thyme                            
1⁄4 cup  (60 ml) fresh chopped Italian parsley
1 cup (250 ml)   grated Emmenthal cheese

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 and discard the skins; set cloves aside.