1 lb of 80/20 Lean Ground Beef
3 cups Heavy Cream
20 oz Beef Stock
8 oz Shredded Cheddar
8 oz Monterey Jack Shredded Cheese
2 Tomato small dice ( cut seeds out)
1 Small Red Onion (diced small)
1 Cup Shredded Lettuce
In a large Pot bring to a boil your stock and heavy cream combined. Once it comes to a rolling boil turn heat down to medium and add your shredded cheese ½ bag at a time until it is completely melted. Let simmer over medium heat while you prepare the ground beef.
In a separate large pot sauté ground beef until brown and then strain all the fat out. In same pot add ½ of small dice red onion and sauté until translucent and add 1 small dice tomato and return ground beef to same pot.
Take the cheese broth and add it slowly to the ground beef and let it simmer for approx. 15 minutes. Salt and Pepper to taste. Your soup is ready to serve. Once soup is in a bowl garnish the middle with some shredded lettuce, small dice tomato, small dice red onion and top with some shredded cheese.
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