Sweet and sour leek soup

Ingredients for 4 servings:

• 2 stalk(s) leeks
• 1 bunch of spring onions
• 2 shallots
• 200 g minced beef (can be omitted)
• 100 g pineapple
• 2 garlic cloves
• 1 shot of white wine
• 100 g cream cheese
• curry powder
• Cayenne pepper
• chili flakes
• salt and pepper
• n. B. broth
• Fat for frying, preferably butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

also great vegetarian

It’s best to fry the onions and garlic in butter, then add the minced meat and fry until crumbly. You can also omit this for a vegetarian version. I then add the leek and fry it briefly. I then deglaze it with white wine (Riesling is best), then pour in the stock and season with salt and pepper. Cover and simmer on low heat for about 15 minutes. Then briefly puree and add the cream cheese and pineapple. I personally only puree briefly so that some pieces remain, also because the pineapple remains in pieces. Without pureeing, it’s not creamy enough for me. Finally, season with curry, chili flakes, or cayenne pepper. Fresh baguette or ciabatta goes well with it. You can also prepare the recipe for several people. The soup tastes even better when it’s left to stand!