BEEF BURGER AND CHEDDAR SOUP


Ingredients

  • Serves 4 as a main 
    • 1 tbsp unsalted butter 
    • 6 slices of Halenda’s bacon, diced (minus nitrates if possible)
    • 1 tbsp unsalted butter
    • 60 g of Spanish onion – 1 med onion, diced
    • 2 cloves fresh garlic, chopped 
    • 1 lb Halenda’s chopped beef 
    • 120 g canned chopped roasted tomatoes – if you can’t find roasted regular will do.
    • 2 tbsp tomato paste
    • 1 1/2 tbsp Dijon mustard
    • 2 cups of chicken stock 
    • 170 g grated old white cheddar
    • 3 tbsp chopped fresh parsley
    • 80g whipping cream – about 1/3 cup 
    • 1/2 cup cherry tomatoes cut in half 

Directions

  1. Use a heavy stainless-steel pot or a Dutch oven like Le Creuset and add the tbsp of butter to the pan over medium heat. Add the diced bacon and cook until browned and cooked through. Remove with a slotted spoon and set aside. 
  2. Add another tbsp of butter to the pan and add the diced onions and garlic and a dash of salt. Sauté until cooked through, soft and browned. 
  3. Add the chopped beef, break up and cook until done. 
  4. Add the chopped tomatoes, tomato paste, Dijon, parsley and chicken stock. Bring to a boil and reduce the heat to a simmer and cook for 15 minutes to combine the flavours. 
  5. Add the whipping cream and cherry tomatoes and cook until just heated through. 
  6. Adjust seasoning with salt and pepper and serve.

Halenda's Meats Newsletter Durham Mississauga Etobicoke Waterloo - St Jacobs

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