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Recipe of: © Monsieur Cuisine

Leek and cheese soup with minced meat

4 portions
Preparation time: 10 min.
Created on: 29.09.2016
Last changes: 30.09.2016
  • 2 onions
  • 2 leeks
  • 3 tbsp oil
  • 300 g mixed minced meat
  • salt
  • pepper
  • 225 ml white wine
  • 500 ml vegetable stock
  • 250 g herb-flavoured soft cheese


Per portion:

  • calorific value
    1980 kj / 473 kcal
  • protein: 24 g
  • carbohydrates: 6 g
  • fat: 36 g
Preparation time
10 min.
  1. Peel the onions and cut into quarters. Wash and scrub the leek and slice half of one leek into rings. Cut the rest of the leeks into rough pieces, add to the blender jug along with the onion and chop for 4 seconds/turbo button. Push any of the mixture that has splashed up the inside walls back down into the jug using a spatula. Add 2 tablespoons of oil and sauté the leek and onion for 2 minutes/roast button until soft. Add the minced meat and sauté for 5 minutes/roast button, leaving the filling hole open. Season the mixture with salt and pepper; add the leek rings, wine and stock; and bring to a boil for 5 minutes/100 °C/speed setting 1/reverse button. Add the soft cheese to the soup and leave it to melt in for 5 minutes/90 °C/speed setting 1/reverse button. Season with salt and pepper and serve.


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