in Germany, Soup Recipes

Cheese soup with tongue

updated

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Ingredients for 4 servings:

  • 200 g tongue(s), cooked
  • 40 g butter
  • 2 stalk(s) leeks, cleaned
  • 80 g flour
  • 1 tbsp tomato paste
  • 1 tsp mustard, medium
  • 1 liter of broth
  • ½ liter of milk
  • 150 g cheese, grated
  • salt and pepper
  • Paprika powder, sweet
  • Nutmeg, ground
  • Worcestershire sauce

Instructions

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

Mecklenburg recipe

Sauté the finely chopped leek in the heated butter, sprinkle with flour, stir in the tomato paste, mustard, milk, and broth, and bring to a boil. Then stir in the cheese and remove the soup from the heat. Season to taste and serve with the diced tongue as a garnish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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