Cheeseburger Soup Smoked
I know I have posted smoked hamburger soup before about a year or so. But it was tomato based with noodles also. This one is more of a cream based cheeseburger.
www.smokingmeatforums.com
So here we go, working from home today, -3C and sunny. wanted soup so got the smoker rolling with hickory chunks at about 300 deg.
Put in the broken up 1 pound of med burger with seasoning on it. took about 50 minutes, has a nice colour on to it.
Chopped up onions, celery, 1/3 package of bacon cut up small and fried, 4 good size potatoes and cut into small cubes, shaved carrots. 1/2 tea oregano, 1/2 tea Italian seasoning, 1 tea dried parsley, chives, and fresh parsley, 3 cups of chicken broth.
Let all that simmer, Make a roux with 3 tablespoon of butter and 1/4 cup flour in separate pot, slowly add 1 1/2 cup milk to roux until well blended and thickening.
Slowly add this to the soup until well blended and bring to a boil and then let simmer on low .
Now I added 2 full cups of grated cheddar cheese, stir until well melted into the soup,
OMG this smells good,
While this is simmering for awhile, make up some cheese tea biscuits .
And just before serving the soup blend in 125 mil of sour cream ........nice ( that's half a small tub of SC )
Dish up the soup and biscuits and dig in
And the final shot of a great bowl of Smoked Cheeseburger Soup.
There, that is what was for supper tonight, very good and very rich and filling, could only fit 2 in under my belt. The hickory blended very well and through the soup.
Thanks for looking
David
I know I have posted smoked hamburger soup before about a year or so. But it was tomato based with noodles also. This one is more of a cream based cheeseburger.
Smoked Hamburger Soup
Smoked Hamburger Soup Put up Christmas lights yesterday and couple parts were not working. Warm and light rain. So today went and picked up all new multi coloured ones. Because that would not fly around here . So started all over with everything new. It is/was 1 deg. C and windy . And 15 CM...
www.smokingmeatforums.com
So here we go, working from home today, -3C and sunny. wanted soup so got the smoker rolling with hickory chunks at about 300 deg.
Put in the broken up 1 pound of med burger with seasoning on it. took about 50 minutes, has a nice colour on to it.
Chopped up onions, celery, 1/3 package of bacon cut up small and fried, 4 good size potatoes and cut into small cubes, shaved carrots. 1/2 tea oregano, 1/2 tea Italian seasoning, 1 tea dried parsley, chives, and fresh parsley, 3 cups of chicken broth.
Let all that simmer, Make a roux with 3 tablespoon of butter and 1/4 cup flour in separate pot, slowly add 1 1/2 cup milk to roux until well blended and thickening.
Slowly add this to the soup until well blended and bring to a boil and then let simmer on low .
Now I added 2 full cups of grated cheddar cheese, stir until well melted into the soup,
OMG this smells good,
While this is simmering for awhile, make up some cheese tea biscuits .
And just before serving the soup blend in 125 mil of sour cream ........nice ( that's half a small tub of SC )
Dish up the soup and biscuits and dig in
And the final shot of a great bowl of Smoked Cheeseburger Soup.
There, that is what was for supper tonight, very good and very rich and filling, could only fit 2 in under my belt. The hickory blended very well and through the soup.
Thanks for looking
David
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