Cheese and Leek Soup with Soy Mince
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 60 g soy strips, fine
- water
- 750 ml vegetable stock
- 2 ½ stick leek
- 1 packet cream cheese
- 1 pack processed herb cheese
- 50 g cheese (Gouda, Emmentaler etc.)
- 2 cloves garlic
- 1 small onion (s)
- Spice mixture for hunter`s meat or salt, pepper, paprika
- Worcester sauce
- 1 tablespoon oil
- 0.5 teaspoon ½ mustard
Print Recipe
Pin Recipe Instructions
- Put the soy slices in a saucepan with a little water and 2 tablespoon.jagermett seasoning or salt, pepper and paprika and bring to the boil. As soon as the water has evaporated, add the oil and fry.
- Chop the onions, press the garlic and fry briefly. Add the mustard and a dash of Worcester sauce. If necessary, season again, the soy mince should taste slightly over-seasoned.
- Cut the leek into rings and add, deglaze with the stock and simmer for about 20 minutes on a low flame. Add the cheese and stir until it is completely melted. Season again to taste.
- We always have this soup as a vegetarian version of the classic with minced meat. That`s why I always get some seasoning for hunter`s meal at the butcher`s. If this is not available, you can also season with salt, pepper and paprika.
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