Bacon Cheeseburger Beer Soup

Bacon Cheeseburger Beer Soup

Ingredients:

12 ounces thick cut bacon, uncooked

1 pound lean ground beef

¼ cup all-purpose flour

2 tablespoons Montreal steak seasoning

2 teaspoons smoked paprika

1 (12 ounce) beer

4 cups half and half

16 ounces mild cheddar cheese, shredded

croutons


Directions:


Put an 8 quart pot over high heat.  Using clean kitchen scissors; cut bacon into pot.  Cook bacon until lightly crisp, stirring occasionally.

Add beef into pot.  Break beef up with a wooden spoon.  Cook until cooked through, stirring occasionally.  Drain bacon/beef drippings as necessary; only leave about 2 tablespoons of drippings in the pan.

Stir in flour, seasoning and paprika.  Stir until flour is coated.  Add beer and scrape the bottom of the pot with a spoon to deglaze the pan, allow to cook for 3 minutes. Add half & half.  Stir to combine and bring to a bubble.  Add cheese and stir until cheese is melted.   Allow to simmer until ready to serve, stirring occasionally.

Pesto Mayonnaise

Pesto Mayonnaise

Ingredients:

1 cup canola oil.

1/4 cup olive oil.

1 egg.

2 tsp of Dijon mustard (I used the grainy peppercorn).

salt and pepper to taste.

1 1/2 tbsp of vinegar (I used 1 tblsp of balsamic vinegar).

1/2 tsp sugar.

2 tbsp of basil pesto (refer the tip).



Directions:

Most hand blenders come with a beaker or you could use a glass bowl.

Start by adding pesto, mustard, salt, sugar, pepper and vinegar to the bowl.

Then break the egg into this followed by the oils. Gradually immerse the blender into the mixture and do not muddle this.

Pulse it a few times and you will see the mixture emulsify, at this point you can use the normal speed gradually raising the blender just till the top but not above (or you will have the mayo splashing out). This should just take you about 2 minutes max.