Description
A comforting leek soup that combines the earthy flavor of leeks with tender ground meat, perfect for cozy evenings.
Ingredients
- 500 grams of ground meat (beef-pork blend)
- 1 vegetable broth cube
- 1 large leek
- 2 small shallots
- 2 small carrots
- 100 grams of creamy cheese
- 200 ml of heavy cream
- 1.5 to 2 teaspoons of black pepper
- ½ teaspoon of salt
- ½ teaspoon of marjoram
- ½ teaspoon of turmeric
Instructions
- Heat a pan over high heat and add the ground meat, sautéing until fully browned. Season with salt and black pepper.
- Slice the leeks thinly and cook them with shallots until softened.
- Boil 1 liter of water and dissolve the vegetable broth cube. Add about 1 cup of the broth to the skillet with leeks and shallots, and cover to simmer for 10 minutes.
- Transfer the mixture to a pot, adding diced carrots and the remaining broth. Cook for 20 minutes.
- Blend the creamy cheese with the leftover broth until smooth, then incorporate it into the soup along with the heavy cream and remaining spices. Cook for 5 more minutes.
- Adjust seasoning as needed before serving.
Notes
Taste as you go to adjust salt and spices for a balanced flavor. Consider adding a splash of acidity before serving for brightness.
