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Leo’s Cheese – Leek – Cream Soup

5 from 8 votes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 8 people
Calories 250 kcal

Ingredients
 

  • 1,5 L Vegetable broth / meat broth
  • 600 g Herbal processed cheese preparation
  • 3 Leeks
  • 500 g Mixed minced meat
  • 50 g Oat flakes
  • 1 Egg
  • 1 Chopped onions
  • 1 Chopped garlic clove
  • Oil
  • 200 g Creme fraiche Cheese
  • Salt pepper

Instructions
 

  • Bring the broth to the boil, gradually stir in the cheese with a whisk. Cut the leek into rings, add and slowly simmer for about 15 minutes.
  • Knead the mince with the egg, onion, garlic and oat flakes, season with salt and pepper, add a little water if necessary. Form small balls out of them, fry in hot oil and degrease on kitchen paper.
  • Add the meatballs to the soup, stir in the crème fraîche and let it steep for a few more minutes. A fresh white bread with it and you are almost in heaven!

Nutrition

Serving: 100gCalories: 250kcalCarbohydrates: 4.6gProtein: 14.5gFat: 19.4g
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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.

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