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Cheeseburger Beer Soup
Posted By SoupAddict On November 14, 2011 @ 10:35 am In Dinner + Entrees,Savory Cooking,Soup,Winter | 20 Comments
I slept with my windows open last night. I know!
It’s mid-November in the Midwest, and it didn’t dip below 60°F overnight. We often have accumulating snow by now, but not this year. A few flurries one day last week — while the sun was still shining, no less — but that’s been it. I have a feeling we’re going to pay for this little weather holiday later, but for now, I’ll take it.
Of course, it does make it hard(er) to sell soup and be all, oh, soup is the perfect antidote to shivery weather, when there’s not a shiver to be had. But, it is November, and SoupAddict is still going to be making soup, whether the weather cooperates or not.
So today we have another epic soup and sandwich mash-up. Did you catch the BLT Soup  mash-up from a couple of weeks ago? I sometimes dream about that soup. (Is that normal, dreaming about soup? Don’t answer.)
Actually, this soup – Cheeseburger beer soup – is more of a complete-meal-in-one, including beverage. (Although between you and me, I had a side of frozen margarita with this soup. Curled up on the couch. Watching football. With the windows open.)
Ideas come to me at odd moments. Beer cheese soup was already on the weekend’s menu, but I was going back and forth as to what to serve with it. Cheeseburgers, or appetizers? Appetizers or cheeseburgers? “Duh, SoupAddict, put the cheeseburgers in the soup and have both. With beer. Cheeseburger beer soup, duh!” My inner voices are sometimes a bit harsh.
They’re usually right, though. Teeny-tiny cheeseburger sandwiches — two thin layers of well-seasoned ground chuck surrounding sharp cheddar — are pan fried and added to the deliciously beery cheese soup, topped with seasoned croutons (the meat layers provide some protection against the cheese melting all over the pan). The verdict by all: very tasty, you can really taste the cheeseburgers. Score.
Oh! And while this cheeseburger beer soup is by no means health soup, I reduced the quantity of cheese normally used in beer soups simply by adding lovely pureed cauliflower as a carb-free thickener.
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