John Myers
Soups and Stews: Moni’s Leek Cream Soup with Minced Turkey
The perfect soups and stews: moni’s leek cream soup with minced turkey recipe with a picture and simple step-by-step instructions.
- 500 g Minced turkey
- 2 kg Leek sticks fresh young
- 5 Pc. Onions
- 400 g Cream cheese with herbs
- 400 g Cream cheese
- 2 l Vegetable broth hot
- Iodized sea salt
- Pepper
- 3 tbsp Rapeseed oil the hack
- Freshly grated nutmeg
- First, clean the leeks, cut them into rings approx. 1 cm thick and rinse them thoroughly under running water so that the remaining soil has disappeared. Peel the onions and cut into fine rings. Prepare the approx. 2 l vegetable stock with hot water to taste.
- Then heat the oil in a pan and fry the minced meat vigorously, gradually add the onion rings to the minced meat and sauté until translucent.
- Put about 1.5 liters of stock in the soup pot and reheat, then let the leek simmer over medium heat.
- When the leek is finally done, add the processed cheese, stir well and let it boil briefly.
- Add the minced meat to the leek in the soup pot and bring to the boil again, season with salt, pepper and nutmeg, season to taste. The whole thing should have a nice creamy consistency, if it is too thick can be diluted with the rest of the broth, but if it is too thin, let it boil down or bind as usual, and if necessary season again.
- Fresh bread, baguettes, rolls, etc. can be served as a side dish.
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