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.
2cupscauliflower floretsmeasure after cutting (optional, for thickening the soup. You could also add another 1/4 cup of flour to amount used below)
1/4cupcelery finely diced
1/2cupfinely milled floursuch as Wondra brand or all-purpose flour
1 1/2cupshalf and half
12oz.beeruse your favorite
8ouncescheesegrated (strongly flavored cheeses, such as sharp cheddar, gouda, gruyere — a mix works well)
2cupscroutonsdivided, for garnish
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.
Cheeseburger Beer Soup was originally published on https://soupaddict.com/cheeseburger-beer-soup/