1 pck. Chefkoch x Ostmann spice salt for cheese-leek soup
500 g minced meat, mixed
3 stalks leek
750 ml water
200 g crème fraîche
200 g processed cheese
3 tbsp oil for frying
Instructions
1. Heat the oil in a large pot and fry the minced meat in it until browned. Clean the leek, wash it thoroughly, and slice it into rings. Add the leek rings to the minced meat in the pot.
2. Deglaze the pot with water. Stir in the spices from the finely balanced seasoning salt. Let the soup simmer on low heat for 10 minutes.
3. First add the processed cheese and stir until it has melted. Then stir in the crème fraîche and bring the soup back to a boil. Tip: Fresh baguette goes particularly well with this. Enjoy your meal!
Nutrition per serving
kcal: 680
Protein: 32 g · Fett/Fat: 52 g · Carbs: 8 g
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