Yes, you read right. We made "Cheeseburger Soup".
No, we didn't blend a few cheeseburgers and chug it down, that would be gross!
What we made was in a world of its own. I was given the recipe a couple of days ago, and I just couldn't shake it. The though of mince and cheese in a soup was haunting my dreams.
When we started on this venture, everything seemed to be going well, until we added the herbs to the vegies, then the stock, then the mince. Justin and I just looked at each other in disbelief, "We couldn't possibly eat this mess...could we?". I still had hope, I didn't want to give up yet.
It definitely did not improve once we added the cheese and milk, but we soldiered on. Man am I glad we did! The soup is chunky and delicious, and was just the right mix of cheesy goodness. Even though it's creamy, the stock helps cut through that. It would be perfect on a cold winters day, curled up on the couch with a blanket and a good movie.
(Sadly we were so preoccupied with cooking this oddity, that we forgot to take photos. So the shots are from the website listed below.)
3/4 cup diced onion
3/4 cup grated carrots
3/4 cup diced celery
1 tsp dried basil
1 tsp dried parsley flakes
4 tbsp butter, divided
3 cups chicken stock
4 cups diced peeled potatoes
1/4 cup plain
2 cups grated cheese
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
No, we didn't blend a few cheeseburgers and chug it down, that would be gross!
What we made was in a world of its own. I was given the recipe a couple of days ago, and I just couldn't shake it. The though of mince and cheese in a soup was haunting my dreams.
When we started on this venture, everything seemed to be going well, until we added the herbs to the vegies, then the stock, then the mince. Justin and I just looked at each other in disbelief, "We couldn't possibly eat this mess...could we?". I still had hope, I didn't want to give up yet.
It definitely did not improve once we added the cheese and milk, but we soldiered on. Man am I glad we did! The soup is chunky and delicious, and was just the right mix of cheesy goodness. Even though it's creamy, the stock helps cut through that. It would be perfect on a cold winters day, curled up on the couch with a blanket and a good movie.
(Sadly we were so preoccupied with cooking this oddity, that we forgot to take photos. So the shots are from the website listed below.)
Ingredients
500mg beef mince3/4 cup diced onion
3/4 cup grated carrots
3/4 cup diced celery
1 tsp dried basil
1 tsp dried parsley flakes
4 tbsp butter, divided
3 cups chicken stock
4 cups diced peeled potatoes
1/4 cup plain
2 cups grated cheese
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
Directions
- In a large saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the stock, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
- Meanwhile, in a small pot, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.
I would certainly make this again!
Stay tuned for more cooking adventures!
Love
J xx
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