Bacon Cheeseburger Soup & Peanut Butter and Jelly Soup

The Bacon Cheeseburger Soup

Recently I did a segment for Twin Cities Live on Crazy Soups.  One of the producers asked me what I thought were my craziest recipes and in thinking about that question, I realized I make some pretty crazy stuff!  In just the last year I’d say these are some of my wild recipes: Pecan Chicken Carmel RollsBacon, Eggs and Maple Syrup Hot DogsChocolate Dipped BaconThanksgiving Dinner on a StickSpaghetti TacosBeet Cupcakes and Blueberry Burgers!  I get lots of ideas at night when I am laying in bed and sometimes it comes from eating something and thinking about something weird I could make with it.  But sometimes it comes in weird places, a couple years ago I thought of the Thanksgiving Dinner on a Stick recipe while sitting by the pool in the middle of August in Nashville-so go figure, my ideas come at weird times.  I’m in a big peanut butter and jelly mood lately (pregnancy cravings) and I thought it would be fun to do a couple recipes similar to food competition shows where you take a certain meal and deconstruct it so the flavors are there but it doesn’t necessarily resemble the original meal.  The two recipes I made are Bacon Cheeseburger Soup and Peanut Butter and Jelly Soup.  I love how you could close your eyes and taste the original meals!
Come cook with me!
Looking for a fun Valentine’s Day gift? How about joining me for a cooking class on soups?  We’ll have fun making a few soups and I will have prizes!  I will be teaching the class on Thursday, February 9 at 6pm at Harding High School.  The class is $41 you can register by calling 651-744-3072 or by going to http://commed.spps.org/ 
Bacon Cheeseburger Soup
Ingredients:
1lb Thick Cut Bacon
¾ cup Yellow Onion (minced)
48 ounces Chicken Broth
32 ounces Velveeta Cheese
½ cup Milk
¼ cup Flour
20 ounces Frozen Meatballs (defrosted)
Directions:
In a large stockpot, sauté bacon.  Once browned (do not drain), add onion and cook until softened.  Add chicken broth and bring to a boil.  Add velvetta in cubes and allow to melt.  In a small Tupperware container, mix milk and flour and shake until combined, add to soup and bring to a boil.  Once thickened, add meatballs.
Garnish each bowl with tomatoes, lettuce, pickles and ketchup and mustard if desired.  Serve with Texas Toast.
Makes 10 cups
Alice’s Insider Tips:
·      If you have trouble finding an item, ask a store employee.  If the store doesn’t carry something you are looking for, email or call the store and talk to a manager.  My local store started carrying my favorite chocolate chips just because I asked.
·      What does the milk and flour do in this recipe? The milk and flour combine to form a “slurry” and help thicken the broth.
Peanut Butter and Jelly Soup
Ingredients:
1 stick of Butter
¾ cup Yellow Onion (minced)
48 ounces Chicken Broth
4 Chicken Breasts
2 ½ cups Chunky Peanut Butter
1 can Coconut Milk (13.66 ounces)
½ cup Milk
¼ cup Flour
2 TB Sugar
10 ounces Frozen Raspberries in syrup (defrosted, don’t drain)
2 TB Sweet Chili Sauce
Directions:
In a large stockpot, sauté butter and onion, until onion is softened.  Add chicken broth and bring to a boil.  Add chicken (cubed) and simmer until cooked.  Add peanut butter and coconut milk.  In a small Tupperware container, mix milk and flour and shake until combined, add to soup and bring to a boil.  In a food processor, blend raspberries (with juice) and sweet chili sauce. 
Serve peanut soup in a bowl and drizzle raspberry sauce on top.  Garnish with chopped peanuts and cilantro if desired.
Makes 12 cups
Alice’s Insider Tips:
·      Coconut milk and Sweet Chili Sauce are located in your grocer’s ethnic aisle in the Thai foods section.  For a lightened version, you can substitute light coconut milk.
·      For a hearty version of the soup, serve soup on top of rice.
·      Don’t like raspberries? You can substitute any frozen fruit-strawberries, mango or mixed berries.

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