Turn your leftover Beef Chilli Con Carne into a hearty, smoky soup topped with crunchy cheddar shards. It's warming, filling and a little bit indulgent.
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Serves
2
Fresh Coriander
Tomato Purée
Beef Stock
Cheddar Cheese
Cumin Seeds
Sour Cream
Olive Oil
Serves
2
Fresh Coriander
Tomato Purée
Beef Stock
Cheddar Cheese
Cumin Seeds
Sour Cream
Olive Oil
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Step 1.
Before you begin, make the Beef Chilli Con Carne batch recipe.
Step 2.
Pick the coriander leaves and thinly slice the stalks.
Step 3.
Set a saucepan over a medium heat with a drizzle of olive oil. Once hot, add the tomato purée and coriander stalks. Cook, stirring, for a couple of minutes until the purée darkens.
Step 4.
Pour in the beef stock and beef chilli. Leave to simmer for 15–20 mins, then taste and season with salt and black pepper.
Step 5.
Meanwhile, coarsely grate the cheddar. Heat a non-stick frying pan over a medium heat. Once hot, sprinkle in the cheese in an even layer. Let it melt until lacy and golden, then sprinkle over the cumin seeds. Cook for another 2 mins until golden and crisp at the edges. Transfer to a rack to cool completely, it will crisp up further as it cools.
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Step 6.
Ladle the soup into bowls. Break the cheddar crisp into pieces and scatter over the top, then add a dollop of soured cream and the coriander leaves.
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