Curry Mince Leek Soup
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 15 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 tablespoons oil
- 500 g minced meat, mixed
- 1 clove garlic
- 1 leek
- 20 ml white wine vinegar
- 1 liter water
- 250 g processed herb cheese
- 100 g sour cream
- Curry powder
- 1 teaspoon, heaped spice mixture (chilli spice mixture), see my recipes or red chilli pepper, finely chopped
- salt and pepper
- sugar
- possibly sauce thickener
Print Recipe
Pin Recipe Instructions
- Finely chop the garlic and cut the leek into fine strips. Heat the oil in the pan and fry the mince. Add the garlic and fry briefly. Add the leek and deglaze with white wine vinegar. Fill up with hot water and simmer for about 15 minutes.
- Mix in the processed cheese and sour cream. Season the soup with spices and chilli to taste. If it is still too runny, thicken it with a little cornstarch.
- Tip: If you like, you can serve it with baguette, potatoes or other side dishes. The soup actually tastes good with everything. With side dishes it is easily enough for 6 people, without side dish for 4.
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