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Cheeseburger Beer Soup
Posted By SoupAddict On November 14, 2011 @ 10:35 am In Soup | 20 Comments
To save some time, if you’d like, you can use a cheese-stuffed sausage in place of making little homemade cheeseburger patties. Just remove the meat from the casing and prepare the sausage according to the package directions.
Prep Time: 30 minutes
Bake time: 30 minutes
Yield: 6 servings
1 tablespoon olive oil
2/3 pound ground chuck
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon powdered garlic
1/2 teaspoon dried minced onions
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
OR use your own favorite hamburger seasonings
1/3 cup sharp cheddar cheese, grated
2 cups cauliflower florets (measure after cutting) (optional, for thickening the soup. You could also add another 1/4 cup of flour to amount used below)
2 tablespoons olive oil
1 medium onion, diced
1/4 cup carrots, finely diced
1/4 cup celery finely diced
1/2 cup finely milled flour (such as Wondra brand) or all-purpose flour
1 1/2 cups half and half
12 oz. beer (use your favorite)
2 cups chicken stock
2 teaspoons Worchestshire sauce
8 ounces cheese, grated (strongly flavored cheeses, such as sharp cheddar, gouda, gruyere — a mix works well)
2 cups croutons, divided, for garnish
1. Gently mix seasonings into ground chuck — don’t over work. Divide meat into half and press each half into roughly equally sized rectangles, as thin as possible without tearing. Sprinkle the grated sharp cheddar over one rectangle. Carefully life the other rectangle and place it on top of the cheese-covered rectangle. Press firmly to seal. Place in freezer for 15 minutes to firm up.
Meanwhile, if using, place cauliflower in a microwave-proof bowl. Cover with wrap, cut a small slit in the wrap, and heat on High for 5 minutes.
Warm 1 tablespoon olive oil in a large skillet over medium heat. Remove meat from freezer and cut into small squares (about 3/4”). When oil shimmers, add half of the cheeseburger squares to the pan and cook through. Remove to a paper-towel lined plate to rest, and repeat with the other half.
Warm 2 tablespoons olive in a 5 quart stock pot or dutch oven over medium heat. When oil shimmers, add onions, carrots and celery. Saute until softened, 5-8 minutes. Add flour and stir well to coat vegetables. Cook for 2 minutes to remove the raw flour flavor. Add half-and-half a 1/2 cup at a time, stirring constantly to thicken. The roux should be gently bubbling.
Turn heat to medium-high. Add beer and stir well until foaming subsides and soup returns to a simmer. Add chicken stock and Worcestershire sauce and bring to a boil. Return heat to medium — make sure soup maintains a gentle bubbling.
Add cooked cauliflower florets to soup. Use an immersion blender to create a very smooth soup (alternatively, process the soup in batches in a blender).
Add cheese a small handful a time, stirring well after each addition until melted. Taste and add salt and freshly ground pepper as needed. Add the cheeseburger squares to the soup. Turn heat to low and cook for 10 minutes more.
Divide croutons among soup bowls and ladle soup on top.
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