Cheese Cream Soup for Children
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 tablespoon sunflower oil
- 1 tablespoon butter
- 3 medium onion (s)
- 4 leeks
- 1 clove garlic
- 1 ½ liter vegetable stock
- 1 tablespoon sunflower oil
- 500 g round beef
- 2 glasses mushrooms, sliced, 80 g each
- 200 g cream cheese
- 200 g cream cheese, with herbs
- 1 cup crème fraîche
- 2 tablespoon herbs, freshly chopped (chives, parsley, cress)
- 1 tablespoon paprika powder, noble sweet
- salt
- Pepper, black, freshly ground
Print Recipe
Pin Recipe Instructions
- Peel and dice the onions. Clean and wash the leek and cut into half rings. Peel and roughly chop the garlic.
- Heat the sunflower oil in a large saucepan with the butter and sauté the onions, leek and garlic until translucent. Deglaze with the broth and simmer covered for about 10 minutes.
- In the meantime, heat the sunflower oil in a high pan and fry the minced meat in it over a high heat until crumbly, add the mushrooms and fry a little more. Salt and pepper a little.
- After the 10 minutes of cooking, add the processed cheese, herbs, crème fraîche and paprika and puree everything finely. Now add the mushroom and mince mixture to the soup, stir well and heat everything together again. Season to taste with salt and pepper. The soup tastes best when it has cooled down and warmed up again.
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