Cheese-leek soup

Ingredients for 4 servings:

• 2 stalk(s) leeks
• 3 onions
• 300 g minced meat (alternatively tofu like minced meat, available in supermarkets)
• 4 tbsp vegetable broth, instant (or vegetable stock)
• 400 g processed cheese (half cream, half herbs)
• pepper
• Salt
• nutmeg
• 3 tbsp olive oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with minced meat or tofu

Wash the leek, peel the onions and cut into small cubes. Split the leek lengthwise and cut into rings the thickness of your little finger. Heat the olive oil in a large pot and sauté the onions. Add the minced meat (tofu). Brown everything well; season with salt and pepper if necessary, then add the leek and stir well again. Now dissolve the vegetable stock in approx. 1000ml water and add it, stirring constantly. Reduce the heat slightly. As soon as it is simmering, add the cheese (you can play around with the amount depending on the desired consistency of the soup). Let the whole thing simmer on low heat for another 15-25 minutes. !!! Watch out, CHEESE!!! Don’t forget to stir. Finally, season with salt, pepper and nutmeg….. Enjoy Oh, and the soup tastes best when it has been left to stand overnight. I prefer dry white wine with it.