John Myers
Ingredients for 8 servings:
- 1 kg minced beef
- 5 stalk(s) leeks
- 4 onions
- 6 carrots
- 2 liters of beef broth (I cook it myself beforehand)
- 2 cups of cream
- 500 g cream cheese
- 4 garlic cloves
- 1 onion(s)
- Herbs, e.g. parsley, tarragon, thyme, rosemary, dill, lovage, OR:
- 2 packs of frozen herbs (8-herb blend)
- possibly herb cream cheese, e.g. Robiola, Boursin, the one from the Meißendorfer Käsehof
- salt and pepper
- butter
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes
easy to prepare, tastes like more!
Brown the ground beef in a little butter in a large pot. Then season with salt and pepper. Fry until cooked through. Cut the vegetables into very small cubes. Alternatively, chop roughly chopped vegetables in a food processor using the blade attachment. Check the size of the pieces if necessary… they should be small. Add the vegetables to the minced meat and cook, stirring occasionally. Add the broth (homemade, from a jar, or, if you’re short on time, from an instant product) and simmer for 3-5 minutes. Meanwhile, mix the quark with the finely chopped onion and herbs, as well as the crushed garlic. While the soup is still simmering, add the cream and then stir in the herb quark or herb cream cheese. The soup should no longer be boiling, but can be kept hot for a long time without losing flavor. A cheese farm recommends hearty farmhouse bread with goat butter and a full-bodied red wine. I got the recipe from the station after watching a TV report. Then, because of the BSE scandal, it sat in a drawer for years. Only after a new building was built was it tried out for the upcoming paving work and declared the family soup. No other soup was eaten in our house without “oh, another soup!” … only this one works without grumbling.
Facebook Comments