Cheeseburger soup

For real – cheeseburger soup! The kids will love you for it.

  • Takes 45 mins
  • Serves 6-8
  • Easy

INGREDIENTS

  • 2 hamburger buns, cubed
  • olive oil, for frying
  • 500g beef mince
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 2 carrots, grated
  • 2 celery stalks, finely chopped
  • 1.5L chicken or beef stock
  • 4 potatoes, peeled and diced
  • 45ml butter
  • 60ml cake flour
  • 375ml milk
  • 500ml Cheddar, grated + extra
  • handful parsley, chopped

METHOD

  1. Preheat oven to 180°C. Place bread cubes in a single layer on a baking tray, sprinkle with oil and bake for about 10 minutes or until crisp. Set aside.
  2. Heat a splash of oil on high and fry the mince for about 8 minutes or until browned. Set aside.
  3. Add the onion, garlic, carrots and celery and sauté. Add the stock, potatoes and mince and bring to a boil. Cook for about 20 minutes with the lid on until tender.
  4. Heat the butter in a frying pan on medium-high until melted. Add the flour and cook, stirring for 1 minute. Remove from heat and slowly add the milk, while stirring until smooth. Add to the soup and bring to a boil. Cook, stirring for 3 minutes until slightly thickened.
  5. Stir in the cheese and parsley until melted. Serve sprinkled with extra cheese and the croutons.

FEATURE: MARGIE ELS-BURGER  ASSISTED BY NOMVUSELELO MNCUBE  PHOTOS: DYLAN SWART

Magazine issue date: June, 2017


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