Cheese and leek soup with a twist, Fiefhusen style

Ingredients for 4 servings:

• 250 g minced meat, mixed
• 125 g diced ham
• 1 ½ liters mild vegetable broth
• 1 m.-sized carrot(s), cut into fine cubes
• 1 m.-sized parsnip(s), cut into fine cubes
• 1 onion(s), finely diced
• 2 garlic cloves, finely chopped
• 1 tsp sugar
• 1 large leek(s), cut into fine rings
• 5 tbsp rapeseed oil
• 200 g herb cheese spread
• 200 g crème fraîche
• 200 g whipped cream
• ½ bunch parsley, flat, including stems, roughly chopped
• ½ lemon(s), grated peel
• n. B. cornstarch
• n. B. Sea salt and pepper, freshly ground, to taste

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Fresher, crisper, and more aromatic. Promised.

Please use only organic products. First, heat the oil in a wide saucepan to three-quarters of the heat. Add the diced carrots, parsnips, onions, and garlic with the sugar and caramelize for about 3 minutes, stirring frequently. Add the minced meat and ham cubes and fry, stirring frequently. As soon as a noticeable sediment has formed on the bottom of the pan, deglaze with the stock, bring to the boil, and simmer for 5 minutes. Then add the processed cheese, cream, and crème fraîche and bring the soup back to the boil, stirring with a whisk until the soup is smooth. Tip: If you prefer a stronger cheese flavor, you can also add a handful of grated Cheddar, Alpine cheese, Edam, or similar cheese, according to taste. Decide now whether the soup is thick enough for your personal taste. If not, stir a heaped tablespoon of cornstarch into a little water. Gradually add the cornstarch to the simmering soup, stir thoroughly with a whisk, and wait a moment. Once the soup has reached the right consistency, simmer for another two or three minutes to reduce the starchy taste. Season to taste with freshly ground salt and pepper. Add the finely chopped leek rings, including the well-washed green part, and let the soup simmer for about another five minutes over the lowest heat. Just before serving, stir in the roughly chopped flat-leaf parsley (2/3 of the leaves) and the lemon zest. Be sure to use the parsley stems and chop everything roughly. This gives the soup an extra bite, and you can really taste the parsley when you bite into a piece. Sprinkle the remaining parsley over the soup in your bowl as a garnish. Any type of freshly baked or warmed white bread, such as baguette, ciabatta, flatbread, brioche, or croissants, goes perfectly with this dish. A dry white wine also goes well with it.