Cabanossi cheese soup

Ingredients for 4 servings:

• 250 g Cabanossi
• 1 m.-sized onion(s)
• 500 g potatoes
• 400 g carrot(s)
• 1 leek(s)
• 30 g margarine
• 1 tbsp flour
• 250 ml vegetable stock
• 250 g cream
• 200 g processed cheese with herbs
• 1 bunch parsley, chopped
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

for lovers of hearty cuisine

Slice the Cabanossi. Clean and wash the vegetables. Finely chop the onion. Dice the potatoes, slice the carrots, and ring the leek. Heat the margarine in a saucepan and fry the Cabanossi slices. Add the diced onion and sauté lightly. Dust with flour. Then pour in the broth while stirring. Bring everything to a boil briefly. Add the cream and stir in. Add the potatoes and carrots and cook over medium heat for about 12 minutes. Add the leek rings and the processed cheese. Continue cooking the soup until the cheese has completely melted. Season with salt and pepper and serve sprinkled with chopped parsley.