Cheese and leek soup with minced beef

Ingredients for 3 servings:

• 300 g minced beef
• 3 leek(s)
• 1 onion(s)
• 2 tbsp rapeseed oil
• 900 ml meat broth or vegetable broth
• 1 garlic clove(s)
• 1 tsp salt
• 1 tsp marjoram
• 1 tsp basil
• 1 tsp savory
• ½ tsp pepper
• 200 ml cream
• 200 g cream cheese or herb cheese

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

in the Kenwood cooking chef xl connect

Finely dice the onions and garlic. Halve the leek lengthwise and cut into strips. Attach the cooking paddle and stirring aid clip to the Kenwood cooking paddle. Set the Kenwood to stirring interval 1. Sauté the onion and garlic in 2 tablespoons of oil at 140°C for about 2 minutes. Add the ground beef and fry for about 3 minutes until crumbly. Add the chopped leek and all the spices, stir in for about 2 minutes until the leek has reduced in volume. Then add the beef stock. Reduce the heat to 95°C and simmer for about 20 minutes. Stir in the cream and processed cheese for about 2 minutes. Season the soup to taste.