John Myers
Leek Soup with Spicy Addition
The perfect leek soup with spicy addition recipe with a picture and simple step-by-step instructions.
- 150 g Minced meat
- 2 piece Freshly cut leek
- 125 g Cheese cream
- 0,75 g Herbal cream
- 1 piece Garlic clove finely chopped
- 1 piece Freshly chopped onion
- 1 piece Floury potato boiled, mashed
- 1 piece Peeled potatoes, freshly cooked, diced
- 1 liter Vegetable broth own production
- 2 tbsp Sunflower oil
- 10 piece Chili sausage pretzels, a specialty from my butcher
- 1 pinch Freshly grated nutmeg
- 1 pinch Sea salt from the mill
- 1 pinch Black pepper from the mill
- Fry the mince in the oil. Season with salt and pepper. Add the onion and garlic and fry everything together for a few more minutes on a low heat.
- Now add the chopped leek and let it simmer for about 10 minutes. Then pour in the vegetable stock, stir everything well and season with a little nutmeg.
- Now add the cheese cream and the mashed potato to the soup. Stir and simmer over a low heat for about 15 minutes.
- Now stir in the herb cream and add the potato cubes. Bring everything to the boil briefly while stirring and season to taste.
- Fry the sausage pretzels in a little oil until crispy. You know, I like everything with a lot of roasted aromas.
- The insert is placed on the table with the soup and everyone takes how much they like. We had Knobibaquette to go with it.
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