Cheese leek soup with minced topping

AUTHOR
Zackary Austin
DIFFICULTY
very easy
RATING
4.1 40
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 1 Leek (leek; approx. 250 g)
  • 2 Carrots
  • 3 TABLESPOONS Oil
  • 25 ml White wine
  • 1 l Vegetable broth
  • 175 g Cheddar cheese
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 400 g Processed cheese
  • 300 g mixed minced meat
  • 1/2 bunch Chives

Directions

  1. 1

    Clean and wash the leek and cut into thin rings. Peel and quarter carrots and cut into small pieces.

  2. 2

    Heat 1 tablespoon of oil in a large pot. Sauté the leek and carrots, up to 2 tbsp each, for 3-4 minutes, turning them over. Add wine, bring to the boil and simmer for 2-3 minutes. Add stock, bring to the boil again and simmer for about 15 minutes.

  3. 3

    Grating cheddar cheese. Stir the cheddar and processed cheese into the soup halfway through the cooking time. Season soup with salt and pepper.

  4. 4

    In the meantime heat 2 tablespoons of oil in a frying pan. Fry the minced meat and the rest of the vegetables for about 5 minutes while turning them. Season with salt and pepper. Wash chives, shake dry and cut into small rolls.

  5. 5

    Add the minced meat mixture to the soup and sprinkle with chives.

Nutrition Facts

KCAL
750 kcal
CARBS
11 g
FATS
60 g
PROTEINS
42 g