Meatball Leek Pot

Summary

Ingredients

• 350 g leek, thinly sliced
• 350 g potato (s), finely diced
• 250 g carrot (s), finely diced
• 0.5 ½ bunch parsley, finely chopped
• 1 medium potatoes, floury, to thicken
• 1 tablespoon, leveled paprika powder, noble sweet
• 1 teaspoon, leveled pepper, white, finely ground
• 1 teaspoon, leveled curry powder
• salt
• 800 ml vegetable stock
• 100 ml whipped cream

For the meatballs:

• 500 g minced meat, mixed
• 1 egg (s)
• 2 tablespoon, heaped breadcrumbs
• 1 teaspoon, leveled pepper, white
• 1 teaspoon, heaped paprika powder, noble sweet
• 0.5 teaspoon ½ allspice powder
• salt
• some fat for frying

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Instructions

1. In a large pan over medium-high heat, fry the diced potatoes and diced carrots with the paprika powder, white pepper, and curry powder for 3-4 minutes until they begin to color, then remove with a slotted spoon and set aside.
2. In the same pan over medium heat, fry the thinly sliced leek for 3-4 minutes until lightly browned.
3. Add the reserved potato and carrot mixture back to the pan, pour in the vegetable stock, and bring to a boil over high heat.
4. Finely mash the floury potato and stir it into the boiling soup to thicken.
5. Reduce heat to medium-low, cover, and simmer gently for 15-20 minutes.
6. Stir in the whipped cream and finely chopped parsley, season to taste with salt, and serve.