Roasted Leek & Cheese Soup
Ingredients
- 1.3 kg Oldenburger Gouda 48 % fat i.d.m.
- 1 kg Oldenburger Culinary Cream, 18 % fat
- 1.2 kg mixed minced meat
- 75 ml rapeseed oil
- 100 g onions
- 3 leeks
- 2 l chicken stock
- salt
- pepper
- sugar
Instructions
Preparation
Peel and dice onions. Chop off the bottom and top from leek, cut lenghtwise and wash. Slice leek finely. Grate the Oldenburger Gouda coarsely.
The Minced Meat Broth
SauteĢ minced meat in hot oil. Add diced onion and sliced leek and sweat. Add broth and Oldenburger Culinary Cream and allow to simmer. Add grated Oldenburger Gouda and melt until you achieve the desired consistency. Season to taste with salt, pepper and sugar.
The Final Touch
Serve in a soup dish and sprinkle with some leek and grated cheese on top.
Tips from Chefs to Chefs
01. Genuine cheese is a tasty and wholesome ingredient in any soup and can always be added. In some recipes it even forms a substantial part of the ingredients. Genuine cheese is a good source of protein and can be used in vegetarian dishes.
02. Cooking cream makes for a richer, smoother soup. It mellows the taste and is also a good flavour carrier.
