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Mince Cheese and Leek Soup

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Mince Cheese and Leek Soup

The perfect mince cheese and leek soup recipe with a picture and simple step-by-step instructions.

  • 3 size Shallots
  • 500 g Leeks
  • 1 tbsp Oil
  • 500 g Ground beef
  • 1 liter Meatsoup
  • 1 tsp Dried rosemary
  • 1 tsp Dried thyme
  • 1 tsp Dried basil
  • 200 g Processed herb cheese
  • Salt
  • Cayenne powder
  1. Peel the shallots and cut into fine cubes. Clean the leek and cut into rings.
  2. Heat the oil in a saucepan, fry the minced meat in it over a high heat for about 5 minutes, add the shallots and leeks and stir-fry for about 20 minutes.
  3. Add the stock and herbs, bring to the boil. Add the processed cheese and allow to melt. Season with salt and cayenne pepper. Arrange on plates and serve.
Dinner
European
mince cheese and leek soup

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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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