John Myers
Ingredients for 4 servings:
- 500 g minced beef
- 2 tbsp oil
- 600 g potatoes, diced
- 3 large carrots
- 2 thick onions
- 1 stalk(s) leek
- ½ liter vegetable broth
- ½ liter beef broth
- Salt
- pepper
- nutmeg
- 200 g processed cheese with herbs
- Maggi
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
Brown the minced meat in hot oil, then add the diced potatoes, diced carrots and onions and sauté. In the meantime, trim the leek, wash it well and cut it into rings. Add it to the vegetables. Deglaze with the stock and simmer gently over low heat for about 30 minutes. Season with salt, pepper and plenty of nutmeg. Add the herb cheese spread, bring to the boil briefly and then let it simmer. Season to taste, garnish with Maggi if desired and serve with baguette or farmhouse bread. Tip: If you like, spread the cheese spread (without herbs) on the bread slices. Ladle the soup into ovenproof dishes, top with the bread slices and bake in the oven at 200ºC for about 5 minutes.
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