Cheese cream soup with Gouda

Ingredients for 6 servings:

• 1 leek(s)
• 300 g Gouda, young or middle-aged, in one piece
• 2 onions
• 3 garlic cloves
• 500 g minced beef
• 300 ml beef broth
• 200 ml red wine (Doppio Passo Primitivo)
• ½ cup of crème fraîche, approx. 100 g
• salt and pepper
• Parsley for garnishing

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Wash the leek and slice thinly. Separate the Gouda cheese from the rind and place it in the freezer. Finely chop the onions and garlic and sauté in a saucepan. Set the stovetop to a maximum of level 6 out of 9. Add the minced meat to the pan with the onions and garlic and fry until finely crumbled. Mash with a wooden spoon until small pieces form. Then pour in the beef broth and add the leek. Pour in the wine and simmer for about 10 minutes. Meanwhile, finely grate the cheese. Reduce the heat to level 1 and wait 5 minutes until the temperature has dropped. Now add the cheese and stir slowly. Then add half a cup of crème fraîche and stir. Simmer for about another 10 minutes, but do not overheat (set the stovetop to level 3-4, but do not allow to boil). Then season with salt and pepper and serve garnished with parsley.