Hack-leek – Cheese Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- Add meatballs and simmer on low heat for another 2 minutes.
- Baguette goes well with it.
- The soup can be diluted with water or thickened with a sauce thickener.
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