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🍲 Creamy Leek and Minced Meat Soup with Bamboo Shoots

247 kcal · 30 min · 4 servings

Ingredients

• 1 stalk leek
• 1 clove garlic
• 1 tbsp olive oil
• 300 g beef tartare
• salt
• pepper
• nutmeg
• 600 ml vegetable broth
• 100 g bamboo shoots (drained weight; jar)
• 125 g mozzarella (9% fat; 1 ball)
• 30 g parmesan (1 piece)
• 20 g arugula (0.25 bunch)
• 1 dash lemon juice

Instructions

1. 1. Cut the leek lengthwise.
2. 2. Wash the leek thoroughly and remove the tough outer layers.
3. 3. Cut the leek into thin strips.
4. 4. Peel the garlic.
5. 5. Finely chop the garlic.
6. 6. Heat the oil in a pot.
7. 7. Add the garlic and two-thirds of the leek strips to the pot.
8. 8. Sauté the vegetables over medium heat for 2 to 3 minutes.
9. 9. Add the minced meat to the pot.
10. 10. Fry the meat over high heat for about 4 minutes.
11. 11. Season the dish with salt, pepper, and freshly grated nutmeg.
12. 12. Pour in the vegetable broth.
13. 13. Let the soup simmer over low heat for 10 minutes.
14. 14. Drain the bamboo shoots.
15. 15. Drain the mozzarella.
16. 16. Squeeze the mozzarella well to remove excess moisture.
17. 17. Cut the mozzarella into very fine cubes.
18. 18. Grate the Parmesan finely.
19. 19. Add the mozzarella and Parmesan to the soup.
20. 20. Stir until the cheese has melted.
21. 21. Avoid bringing the soup back to a boil.
22. 22. Add the bamboo shoots to the soup.
23. 23. Warm the shoots for 2 minutes.
24. 24. Wash the arugula.
25. 25. Shake the arugula dry.
26. 26. Chop the arugula.
27. 27. Season the soup with salt, pepper, and lemon juice.
28. 28. Divide the soup among four plates.
29. 29. Sprinkle the remaining leek over the soup.
30. 30. Sprinkle the chopped arugula over the soup.

Nutrition per serving

• kcal: 247
• Protein: 27 g · Fett/Fat: 14 g · Carbs: 3 g