Cheeseburger soup was not one of the recipes that I prepared in culinary school at Le Cordon Bleu. I took one look at the ingredient list (1/2 pound processed cheese!) and the nutrition info (almost 1/2 day's worth of salt in every serving), and I knew I had to make this over. You could eat a McDonald's cheeseburger and small fries for just about the same amount of calories!
Minutes to Prepare: 5
Minutes to Cook: 25
Number of Servings: 4
8 ounces extra lean ground beef (95/5)
2 teaspoons canola oil
1 large onion, diced
3 large carrots, diced
2 ribs celery, diced
1/2 teaspoon paprika
1/2 teaspoon black pepper
pinch cayenne pepper
1 tablespoon whole wheat flour
4 cups homemade chicken stock (or no-sodium stock)
1 Russet potato, peeled and diced
3/4 cup shredded reduced-fat sharp Cheddar cheese
1/4 cup reduced-fat evaporated milk
1/4 cup shredded lettuce
2 Roma tomatoes, diced
Brown ground beef and set aside.
Place a medium saucepan over moderate heat.
Add the oil, then add the onions, carrots and celery. Cook the vegetables over moderate low heat for 10 minutes, then add the spices and cook another two minutes, stirring often. Slowly add the stock, stir and simmer for 10 minutes.
Remove the soup from heat and puree using an immersion blender or a food processor. Return the soup to the saucepan, add the potato, and simmer for 10 minutes. Add the cheese, beef, and evaporated milk; cook another 2 minutes.
Ladle one heaping cup into bowls, and top with the lettuce and tomato.
Get the full recipe here:
Chef Meg’s Makeover: Cheeseburger Soup
Serving Size: 4 one cup servings
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