Hack-leek – Cheese Soup

Summary

Ingredients

• 250 g minced meat, mixed
• 1 egg (s)
• 1 small onion (s)
• 20 g butter
• 3 leeks
• 200 g processed cheese (herb)
• 200 g processed cheese (cream)
• 0.5 teaspoon ½ basil
• 0.5 teaspoon ½ thyme
• 1 small Can corn
• 1 small Can (s) mushrooms
• 1 cup whipped cream
• 0.5 teaspoon ½ meat stock, instant
• some breadcrumbs

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Instructions

1. Peel, halve and chop the onion. Add the mince, egg, some breadcrumbs and salt and mix. Shape the mixture into walnut-sized meatballs and cook them in a saucepan with boiling salted water for 10 minutes. Then keep the meatballs warm and save the cooking water.
2. Melt the butter in the pan. Add the leek, cut into fine rings, and sauté briefly. Add 1/8 l meatball cooking water and continue to cook for 10 minutes.
3. Stir in the processed cheese and then add the basil, thyme, corn, mushrooms, whipped cream, 100 ml water, meat stock and simmer for 10 minutes.
4. Add meatballs and simmer on low heat for another 2 minutes.
5. Baguette goes well with it.
6. The soup can be diluted with water or thickened with a sauce thickener.