German Leek and Mince Soup
A rich, hearty German winter soup with leek, minced meat and melted cheeses.
Ingredients
| 200 г/g | minced meat |
| 3 стръка/stalks | leek |
| 100 г/g | cream cheese |
| 100 г/g | kashkaval or Emmental |
| 10 листа/leaves | celery leaves |
| 2 с.л./tbsp | oil |
| 100 г/g | processed cheese |
| 1/2 ч.ч./cup | cooking cream |
| 1 л/l | water |
Instructions
- Clean the leek and slice it into rings. In the pot you will cook the soup in, heat the oil and add the sliced leek. Stir well for 3-4 minutes, then add the minced meat. Stir constantly so the meat does not clump. Pour in 1 litre of water, add the cooking cream and let the soup simmer for 15-20 minutes.
- After about 20 minutes, add the grated hard cheeses (kashkaval/Emmental and processed cheese) and the cream cheese, stirring constantly until they melt completely. Finally, stir in the finely chopped celery.