Revised 2019 Mar 03
8 servings
Ingredients
1 pound ground beef
1 large onion, yellow or sweet, chopped
1 cup celery, 1/2" dice
1/3 cup fennel, 1/2" dice
1 medium carrot, julienned
1 tablespoon flour, quinoa
1 cup tomatoes, canned with sauce
1/2 cup bell pepper, red, 3/4" dice
3 medium red potatoes, 3/4" dice
1 teaspoon dried kale
1/2 teaspoon thyme, dried
1/2 teaspoon dried summer savory
3 cloves garlic, minced
1/2 teaspoon Sriracha
1 tablespoon pepper sauce
1 teaspoon fish sauce
1 quart beef stock
4 tablespoons butter **
1/3 cup flour, all-purpose
2 cups 10% cream
5 ounces Cheddar, aged, shredded
3 ounces Gouda, shredded
2 teaspoons mustard
flour, blending
Preparation
Fry bacon in a medium stockpot until crisp. Remove to a plate. Drain and reserve fat. Coarsely chop the bacon when cooled
Brown ground beef, onion, celery, fennel, and carrot. Add a little of the reserved bacon fat if necessary and stir in the flour. Crush the tomatoes into the beef mixture. Add the red pepper, broth, potatoes, bacon, and seasoning. Bring to a boil. Reduce heat to low; cover and simmer for 30 minutes, or until vegetables are tender.
In a saucepan, melt butter over medium low heat; stir in flour until smooth, about 30 seconds. Slowly stir in the half-and-half. Stir in cheese and mustard. Continue cooking, stirring, until cheese is melted and the mixture is thick and begins to bubble. Stir the milk mixture into the soup mixture until well blended. Taste and season with fish and pepper sauce as needed. Heat thoroughly
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*double smoked, thick cut
**reserved bacon fat can be part of the measure
Depending on the amount of fat in the bacon and ground beef it may be necessary to either mop the surface of the soup or/and add some blending flour to absorb the excess fat to improve the presentation
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