Cabanossi Cheese Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g Cabanossi, hot
- 1 large onion (s)
- 800 g potato (s), floury cookin
- 1 leek
- 3 tablespoon butter
- 0.5 tablespoon ½ flour
- 700 ml vegetable stock
- 200 ml cream
- 200 g processed cheese, with herbs
- salt and pepper
- possibly carrot (s)
Print Recipe
Pin Recipe Instructions
- Cut the cabanossi into slices. Finely dice the onions. Peel the potatoes and cut into cubes. Clean and wash the leek and cut into fine rings.
- Sear the Cabanossi in the butter in a saucepan for about 2-3 minutes. Reduce the temperature and sprinkle the flour over it and sweat. Gradually pour in the broth while stirring and bring to the boil. Then stir in the cream. Add the potatoes and briefly bring to the boil. Cook on medium heat for about 15 minutes, after 10 minutes add the leek and processed cheese. Finally, season with salt and pepper.
- If you like, you can add 200 g carrots. Cut this into fine cubes and add together with the potatoes.
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