John Myers
Cream of Leek Soup with Minced Meat
The perfect cream of leek soup with minced meat recipe with a picture and simple step-by-step instructions.
- 1 size Butcher’S onion
- 2 Rods Leek
- 1 liter Granulated broth
- 250 ml Cream
- 400 g Mixed minced meat
- 50 g Butter
- 200 g Processed cheese
- Fat for searing the minced meat
- Sauce thickener “light”
- Salt; Pepper; Fondor; sugar
- Finely dice the onions, halve the leek lengthways, wash and cut into fine strips. Fry the minced meat in a pan, season and set aside.
- Melt the butter in a large saucepan and sweat the onion cubes until translucent, then add the leek and sweat it too.
- Fill up with the granulated broth and cream and simmer for about 10 minutes. Then stir in the processed cheese and bring to the boil once. Mix in the minced meat and simmer for another 15 minutes.
- Tie the soup with a sauce thickener and season to taste with salt, pepper, fondor and a pinch of sugar (possibly a little granular broth).
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