John Myers
Cheese and Leek Cream Soup À La Heiko 2
The perfect cheese and leek cream soup à la heiko 2 recipe with a picture and simple step-by-step instructions.
- 500 g Minced meat
- 5 Rods Leek
- 250 g Mushrooms
- 1 Onion
- 1 Paprika
- 1 Hot peppers
- 200 g Cream cheese
- 200 g Processed herb cheese
- 1,5 l Vegetable broth
- 250 ml White wine
- Oil
- Salt, pepper from the mill
- Cayenne pepper
- Clean the leek, cut in half lengthways and wash thoroughly. Now cut the leek into rings. Clean the mushrooms and cut them into slices.
- Peel the onion and cut it into very small cubes. Clean the peppers and hot peppers and cut them into small cubes. Heat the oil in a large saucepan and fry the onions until translucent. Now add the minced meat, fry well and season with salt, pepper from the mill and cayenne pepper. Now add the peppers, chili peppers and leeks and let simmer for 10 minutes. Now deglaze the whole thing with the white wine.
- Now add the vegetable stock and the mushrooms. Let the whole thing boil again for 10 minutes on low heat. Now slowly stir in the cheese and season with cayenne pepper. Serve the soup hot and with a little parsley. Good Appetite.
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