Leek and carrot stew with meat sausage

Ingredients for 2 servings:

• ½ stalk(s) leek, 175 g
• 1 carrot(s), 75 g
• 1 onion(s)
• ¼ ring/s meat sausage, approx. 100 g
• 250 ml vegetable stock
• Salt and pepper, white
• nutmeg
• 1 tsp flour
• some water, cold
• 75 g herb cream cheese
• Margarine or butter for frying
• n. B. Broth powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Peel the onion and dice it. Trim and slice the leek and carrot. Remove the skin from the sausage and dice it. Melt margarine or butter in a saucepan and fry the diced onion until golden brown. Then fry the sausage briefly. Add the leek and carrots and fry for a few minutes. Season with salt, pepper, and nutmeg. Pour in the vegetable stock and simmer uncovered for 5-10 minutes, until the vegetables have the desired bite. Then skim off about 100 ml of the vegetable stock and reserve it. Stir in the herb cream cheese. Mix the flour with a little cold water until lump-free, or mix it in a can with a lid. You can also use a sauce thickener. Stir the mixture into the vegetables and heat everything briefly. If the sauce is too thick, add a little more of the reserved stock. The rest is fine to drink. Season the leek and carrot stew with sausage. Serve with, for example, mashed potatoes.