John Myers
Leek Soup with Ground Beef and Cheese
The perfect leek soup with ground beef and cheese recipe with a picture and simple step-by-step instructions.
- 2 tablespoon Extra virgin olive oil
- 500 g Ground beef
- 1 Cup Vegetable broth
- 3 Poles Leek
- 2 Cans 2Nd choice mushrooms
- 200 g Processed cheese herbs
- 200 g Processed cheese cream
- 1 teaspoon Herbal mixture TK
- Salt and pepper
- Nutmeg
- 2 Splash Tabasco
- This soup was known and loved as a party soup in the 1970s and 1980s; it can be made very quickly without much effort and tastes delicious! I still like to bring them to the family table as a Saturday stew.
- To prepare: clean the leek and cut into small rings, then bring to the boil with the vegetable stock and pre-cook for 5 minutes on a mild heat.
- During this time, fry the minced meat in a pan with oil until crumbly (so do not brown); then immediately pour into the leek, including the entire contents of the two mushroom cans. Bring everything to the boil once, then add the processed cheese (I added a teaspoon of frozen herbs – they wanted to be consumed, but are not absolutely necessary for the recipe). Let everything simmer gently, stirring, until the cheese has dissolved.
- Season the soup with salt, pepper, nutmeg and a little Tabasco and serve. A fresh baguette or – as we do today – a vegetable and potato pancake goes well with it.
- Bon appetit !!
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