Leek Soup Anneliese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g minced meat, (half and half)
- 250 g round meat, or sausae meat made from fresh sausae
- 3 large onion (s)
- g 1,000 leeks
- 1 ½ liters water
- 1 glass sliced mushrooms (HKL , preferably organic)
- 150 g processed cheese, (cream)
- 150 g processed cheese, (herbs)
- 1 cube meat broth, (vegetable broth also works)
- 750 g white bread (s)
- 1 pinch (s) salt
- 1 pinch black pepper
Print Recipe
Pin Recipe Instructions
- First a general note: it is best to get all the ingredients from the organic shop. Tastes better and is good for all of us.
- Fry the minced meat and mince and season with salt and pepper. Cut the onions into small cubes and add the sliced leek to the pan (I recommend a 28 cm pan with a high rim). Braise everything together until the leek is done (al dente).
- Add water and mushrooms and bring to the boil. Then stir in the processed cheese, but do not (!) Bring to the boil. Season to taste with the broth.
- Briefly bake the white bread (baguette) in the oven and serve with the soup.
- For creative fans: remove the edges from two to three toasted breads and let them draw in butter to make crutons and at the very last moment before serving, distribute them on the arranged plates.
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