in

Leek Soup with Ground Beef and Cheese

5 from 7 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 244 kcal

Ingredients
 

  • 2 tablespoon Extra virgin olive oil
  • 500 g Ground beef
  • 1 Cup Vegetable broth
  • 3 Poles Leek
  • 2 Cans 2Nd choice mushrooms
  • 200 g Processed cheese herbs
  • 200 g Processed cheese cream
  • 1 teaspoon Herbal mixture
  • Salt and pepper
  • Nutmeg
  • 2 Splash Tabasco

Instructions
 

  • This soup was known and loved as a party soup in the 1970s and 1980s; it can be made very quickly without much effort and tastes delicious! I still like to bring them to the family table as a Saturday stew.
  • To prepare: clean the leek and cut into small rings, then bring to the boil with the vegetable stock and pre-cook for 5 minutes on a mild heat.
  • During this time, fry the minced meat in a pan with oil until crumbly (so do not brown); then immediately pour into the leek, including the entire contents of the two mushroom cans. Bring everything to the boil once, then add the processed cheese (I added a teaspoon of frozen herbs - they wanted to be consumed, but are not absolutely necessary for the recipe). Let everything simmer gently, stirring, until the cheese has dissolved.
  • Season the soup with salt, pepper, nutmeg and a little Tabasco and serve. A fresh baguette or - as we do today - a vegetable and potato pancake goes well with it.
  • Bon appetit !!

Nutrition

Serving: 100gCalories: 244kcalCarbohydrates: 0.4gProtein: 14.6gFat: 20.7g
Avatar photo

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Sponge Mixture: GOOSEBERRY – Crumble Cake

Chocolate Spread