in Soup Recipes

Cheese and leek soup with mettenden

updated

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Ingredients for 3 servings:

  • 2 Mettwurst sausages (Mettenden)
  • 2 m.-large leek stalks
  • 300 g carrot(s)
  • 700 ml vegetable stock
  • 400 g cream cheese spread
  • salt and pepper
  • herbs, fresh

Instructions

Working time approx. 25 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Clean the leek and slice it into rings. Peel the carrots and slice them as well. Slice the Mettenden sausages and fry them without adding any fat. Remove the fried Mettenden sausages from the pot, set aside, and briefly sauté the vegetables in the sausage fat. Deglaze with the stock and bring to a boil. Add the cream cheese spread and let it melt. Return the Mettenden sausages to the soup and let it simmer for at least another 10 minutes.

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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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