Molly Yeh Cheeseburger Soup Recipes

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CHEESEBURGER SOUP



Cheeseburger Soup image

When I first read the words "Cheeseburger Soup" on the menu of our local deli - my thought was YUCK! This was the special every Friday! Well one Friday I decided to broaden my taste buds and give it a try! It was sooooo good! Being the cook that I am, I just knew I could make this on my own. So here is my version and If I do say so myself - "it's better than the deli's" but shhhh....don't tell them!!!!!

Provided by KimmieOH

Categories     Cheese

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 lb ground beef
1 onion, diced
3/4 cup shredded carrot
3/4 cup chopped celery
1 teaspoon dried parsley
3 cups chicken broth
4 cups potatoes, cubed
1/4 cup all-purpose flour
2 cups cheddar cheese, cubed
1 1/2 cups milk
4 tablespoons butter or 4 tablespoons margarine

Steps:

  • In a large pot, brown ground beef and onion.
  • Add broth, celery, carrots, parsley and potatoes.
  • Bring to a boil, and then simmer until potatoes are tender, about 10-12 minutes.
  • In a saucepan, melt the butter and stir in flour.
  • Add the milk, stirring until smooth.
  • Gradually add milk mixture to the soup, stirring constantly.
  • Bring to a boil and reduce heat to simmer.
  • Stir in cheese; continue to stir until cheese is melted then serve.
  • Do not boil.

Nutrition Facts : Calories 331.7, Fat 20.8, SaturatedFat 11.3, Cholesterol 71.9, Sodium 469.8, Carbohydrate 17.3, Fiber 2, Sugar 1.9, Protein 18.6

KNOEPHLA SOUP



Knoephla Soup image

Provided by Molly Yeh

Time 1h20m

Yield 8 servings

Number Of Ingredients 20

3 tablespoons unsalted butter
2 large carrots, chopped
2 celery stalks, chopped
1 large onion, chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1/2 teaspoon ground nutmeg
10 cups chicken or vegetable stock
1/2 teaspoon dried thyme
4 sprigs fresh parsley, chopped
2 sprigs fresh dill, chopped
2 bay leaves
1 1/2 pounds (680 grams) red potatoes, chopped into 1/2-inch pieces
1/2 cup (120 grams) heavy cream
3 1/4 cups (422 grams) all-purpose flour, plus more for dusting
1 1/2 teaspoons baking powder
1 1/4 teaspoons kosher salt
Freshly ground black pepper
1/8 teaspoon ground nutmeg
1 large egg

Steps:

  • For the soup: Melt the butter in a large pot over medium-high heat. Add the carrots, celery, onions, a good pinch of salt and a few turns of pepper and cook, stirring often, until the vegetables soften, about 10 minutes. Add the garlic and nutmeg and cook, stirring, until fragrant, 2 more minutes.
  • Stir in the stock, herbs, bay leaves and potatoes. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, then cover and cook for 40 minutes.
  • For the knoephla: Meanwhile, whisk together the flour, baking powder, salt, a few turns of pepper and the nutmeg in a medium bowl. Stir in 1 cup (236 grams) water and the egg and mix to form a shaggy dough. Turn it out onto a clean work surface and knead it for a few minutes, adding flour as needed, until you have a smooth and stiff dough. Roll it into a 1/2-inch-thick blob, then cut into 1/2- to 3/4-inch squares, dusting with flour so they don't stick together.
  • When the soup has 20 minutes left of simmer time, add the knoephla directly to the soup and continue to simmer.
  • Stir in the cream. Taste and adjust the seasonings as desired. Remove the bay leaves before serving. Enjoy!

CHICKEN KREPLACH SOUP



Chicken Kreplach Soup image

Kreplach are dumplings that go swimming in Jewish chicken soup. They originated in Eastern Europe and can be filled with ground or chopped meat or veggies. I grew up watching my dad eat them at our local deli, but as a kid I always preferred matzo balls (the other, more famous Jewish soup dumpling) so it wasn't actually until recently that I realized the true magic of kreplach. While most kreplach are on the smaller side, I like my kreplach BIG with thick, chewy dough.

Provided by Molly Yeh

Time 3h50m

Yield 6 servings

Number Of Ingredients 20

One 3 1/2-pound whole chicken
1 medium onion, quartered
1 large carrot, cut into large chunks, plus 1 medium carrot, diced
1 celery stalk, cut into large chunks, plus 1 celery stalk, diced
1 medium parsnip, cut into large chunks, plus 1 parsnip, diced
2 cloves garlic, crushed and peeled
2 sprigs fresh dill
2 sprigs fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns
Lemon slices, for serving
1 3/4 cups all-purpose flour, plus more for working the dough
Kosher salt and freshly ground black pepper
2 large eggs
2 tablespoons vegetable oil
3 tablespoons olive oil or unsalted butter
1 medium onion, diced
1/4 cup chopped fresh dill, plus more for garnish
1 teaspoon freshly grated lemon zest
Pinch freshly grated nutmeg

Steps:

  • For the soup base: Combine the chicken, onion, carrot chunks, celery chunks, parsnip chunks, garlic, dill, thyme, bay leaves and peppercorns in a large pot. Add cold water to cover by 2 inches (about 5 quarts). Bring to a simmer, then simmer until the chicken is very tender, about 1 1/2 hours. Let cool, then strain the broth (you should have about 3 1/2 quarts). Shred the chicken into a medium bowl, discarding the skin and bones. (You'll have 2 to 2 1/2 cups chicken meat.)
  • For the kreplach: Combine the flour and 1 teaspoon salt in a food processor and pulse to combine. Mix the eggs, vegetable oil and 2 tablespoons cold water in a spouted measuring cup. With the processor running, pour in the egg mixture and process until the dough forms a ball on the blade, about 30 seconds. (If the dough doesn't form a ball after 30 seconds or is too crumbly, adjust with a tablespoon or so of flour if too loose or a tablespoon or so of water if too crumbly.) Wrap the dough in plastic wrap and let rest at room temperature while you prepare the filling.
  • For the filling, heat the olive oil in a medium skillet over medium low heat. Add the onion and cook, stirring occasionally, until deep golden, 10 to 15 minutes. Add to the shredded chicken along with the chopped dill, lemon zest and nutmeg. Season with salt and pepper and mix well.
  • Cut the rested dough into quarters, then cut each quarter into 3 pieces (12 pieces in all). On a floured surface, press, pat or roll a chunk of dough to about a thin 3-inch round. Hold the round in the palm of your hand and add 2 tablespoons filling. Press the dough closed to encase the filling and form a ball, twisting and tearing off any excess dough. Set twisted-side down on a floured baking sheet and repeat with the remaining dough and filling. (Any remaining filling can be added to the soup!)
  • Heat the stock over medium heat and add the diced carrot, celery and parsnip. Simmer until just tender, about 15 minutes. Add the kreplach (dusting off any excess flour) and simmer until the dough is tender, 7 to 8 minutes. Serve the soup in bowls with slices of lemon and garnished with fresh dill.

CHEESEBURGER POTATO SOUP



Cheeseburger Potato Soup image

Provided by Molly Yeh

Categories     main-dish

Time 1h45m

Yield 6 to 8 people

Number Of Ingredients 19

4 sesame seed burger buns, cut into 3/4-inch pieces
1 tablespoon flavorless oil
Kosher salt and freshly ground black pepper
3 slices bacon
1 pound ground beef (93 percent lean)
Kosher salt and freshly ground black pepper
1 medium onion, finely chopped
2 large carrots, finely chopped
2 stalks celery, finely chopped
3 cloves garlic, finely chopped
2 teaspoons mustard powder
2 pounds russet potatoes, diced
6 cups low-sodium chicken stock
1/3 cup chopped fresh parsley
1/4 cup heavy cream
10 ounces shredded Swiss cheese
2 tablespoons pickle brine plus 1/2 cup chopped pickles
Ketchup, for garnish
Mayonnaise, for garnish

Steps:

  • For the toasted sesame buns: Set the oven to broil. Toss the sesame bun chunks on a sheet pan with the oil and a pinch of salt and pepper. Broil until golden brown, about 5 minutes.
  • For the cheeseburger potato soup: In a large Dutch oven, cook the bacon over medium heat until crispy, about 7 minutes. Remove to a paper towel lined plate to cool, then roughly chop. Set aside.
  • Add the beef and a pinch of salt to the Dutch oven and cook, breaking up with a spoon, until browned, 4 to 5 minutes (it will continue to cook through). Add the onion, carrot, celery and a good pinch of salt and pepper and cook until translucent, about 10 minutes. Add the garlic and mustard powder and cook for another minute. Add the potatoes, stock, parsley, 1 1/2 teaspoons salt and a bunch of turns of pepper and bring to a boil, then simmer until the potatoes are tender (pierce with a fork to check), 30 to 40 minutes.
  • Add the heavy cream and 8 ounces cheese and stir until the cheese is melted.
  • Finish the soup with the pickle brine. Taste and adjust for seasoning as desired. Ladle the soup into bowls, then top with some of the remaining shredded cheese, pickles, bacon, a drizzle of ketchup, mayo if you're freaky, and toasted sesame buns.

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