Cheese, leek and minced meat soup
Browned minced meat and leeks in a creamy soup finished with processed cheese and crème fraîche.
Active time25 min
Cooking30 min
Total45 min
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Ingredients
- 5 g garlic
- 150 g onions
- 300 g leeks
- 25 g clarified butter
- 200 g thick cultured crème fraîche
- 250 g plain spreadable processed cheese of Schmelzkäse type
- 400 g raw equal-parts beef and pork mince mix
- 600 ml ready-to-use vegetable stock
- 0.5 g ground nutmeg
- 1 g mild smoked paprika
- 1 g ground black pepper
- 3 g fine salt
Preparation
Remove the leek bases and damaged leaves. Peel the onions and the garlic. Chop onion and garlic separately. Wash between the leek layers and cut into roughly 1 cm pieces.
5 g garlic150 g onions300 g leeks- knife
- board
Melt all the clarified butter in a pot and gently brown onion for 4 min. Add all the meat and brown for about 6 min, breaking it up. Add garlic for 30 s, then leeks and stir for 2 min.
25 g clarified butter400 g raw equal-parts beef and pork mince mix- pot
- spoon
Pour in all the stock, bring to a simmer and cook gently for about 15 min until the leeks are tender. Stir in all the processed cheese and crème fraîche until smooth. Add all the salt, pepper, paprika and nutmeg. Briefly return to a simmer until the centre reaches 75 °C for 30 s, then remove from heat. Serve the soup without blending.
200 g thick cultured crème fraîche250 g plain spreadable processed cheese of Schmelzkäse type600 ml ready-to-use vegetable stock0.5 g ground nutmeg1 g mild smoked paprika1 g ground black pepper3 g fine salt- pot
- spoon
- probe thermometer
- ladle
Allergens
- Celery
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration