Читать книгу German Cooking Today - Dr. Oetker - Страница 22

Cheese and leek soup

PERFECT TO MAKE AHEAD (6 SERVINGS, PHOTOGRAPH)

Preparation time:

about 20 minutes

Cooking time: about 15 minutes

1 kg/2¹/₄ lb leeks 3 tablespoons cooking oil, e.g. sunflower oil 500 g/18 oz minced (ground) meat (half beef, half pork) salt, pepper 1 litre/1³/₄ pints (4¹/₂ cups) meat stock 1 jar sliced mushrooms (drained weight 315 g/11 oz) 200 g/7 oz cream cheese or soft herb cheese

Per serving:

P: 23 g, F: 29 g, C: 7 g, kJ: 1589, kcal: 380, CU: 0.5

1 Prepare the leeks, cut in half lengthways, wash thoroughly and leave to drain. Cut them into thin strips.

2 Heat the oil in a large pan. Add the minced (ground) meat and fry (sauté) to seal while stirring, breaking up any lumps which may have formed with a fork or wooden spoon. Season with salt and pepper.

3 Now add the strips of leek and sweat briefly. Pour in the meat stock, bring to the boil, cover and cook over medium heat for about 15 minutes.

4 Drain the mushrooms in a sieve, then add to the pan. Stir in the cheese and let it melt in the hot soup while stirring; do not cook any longer. Season the soup with salt and pepper.

TIP» If you like you can also garnish the soup with a sprig of parsley.