in Soup Recipes

Cream soup with Leberkäse

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Ingredients for 4 servings:

  • 150 g rice (long grain rice)
  • Salt
  • 2 packs of cauliflower, frozen (cream)
  • ½ liter of milk
  • ½ liter broth, instant
  • 400 g Leberkäse
  • 1 tbsp butter
  • 1 tbsp oil
  • pepper
  • nutmeg

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cook rice in salted water for 20 minutes according to the package instructions. Combine the unthawed cauliflower, milk, and broth in a saucepan and bring to a boil. Cook over low heat for 5-7 minutes. Cut the Leberkäse (meatloaf) into strips. Heat butter and oil in a pan. Add the Leberkäse (meatloaf) and cook for about 5 minutes. Remove half of the cauliflower from the soup. Puree the remaining cauliflower in the liquid. Season the soup with salt, pepper, and nutmeg. Add the reserved cauliflower, drained rice, and Leberkäse (meatloaf).

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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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