Viking pot

Ingredients for 6 servings:

• 500 g minced meat, mixed
• 1 m.-sized egg(s)
• 2 m.-large shallot(s), finely diced
• 2 tbsp, heaped breadcrumbs
• 1 tsp, levelled white pepper, finely ground
• 1 tsp, heaped paprika powder, sweet
• ½ tsp allspice powder
• n. B. Salt
• 250 g potatoes, diced
• 250 g carrot(s), diced
• 75 g parsley root(s), finely diced
• 250 g broad beans, finely chopped
• 250 g peas, green
• 50 g leek, finely chopped
• 100 g shallot(s), finely diced
• 2 cloves garlic, finely diced
• 1 liter vegetable broth or meat broth, unsalted
• 100 ml whipped cream
• 200 g processed cheese, 50% fat
• ½ tsp chili flakes, dried, without seeds
• 1 tsp white pepper, finely ground
• n. B. Salt
• 1 bunch parsley, finely chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

a delicious summer soup with meatballs and fresh vegetables

Make a dough from the ingredients for the meat mixture, form small balls and fry them slowly on all sides in a greased roasting pan until they are evenly browned. Remove the meatballs from the roasting pan, cover and set aside. Brown the onions, garlic and all the prepared vegetables in the hot frying fat, tossing frequently. Add the meatballs and spices, season with salt and deglaze with the stock. Bring to a boil, cover and let the soup simmer for about 20 minutes. Then remove about 500 ml of stock and stir it into the cream and cream cheese until the cheese has completely melted into the hot stock. Add the parsley to the soup and add the stock mixed with the cheese. Bring back to a boil briefly, season with salt and serve.