in Soup Recipes

Leek soup with ricotta

updated

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Ingredients for 8 servings:

  • 5 stalk(s) leeks
  • 2 large onions, red
  • 1 kg minced meat
  • 1 ½ liters vegetable broth
  • 250 g ricotta
  • salt and pepper
  • curry powder
  • Paprika powder
  • rosemary
  • Thyme

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Fry the minced meat in a pan until browned and crumbly. Chop the leek and onion into small pieces and fry for about 5 minutes. Add the stock, bring to a boil, season with salt, pepper, and curry powder, and add some thyme and rosemary. Simmer for about 5 minutes. Add the ricotta, mix well, and simmer for another 10 minutes. Season again before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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