Welcome to soup season! The coziest season of them all.
There are two kinds of people in the world: those who love soup & those who, well, loathe it. I love a good soup & this one is no exception. It is my idea of a lekker, moreish winter dish! This unique soup is one that is designed to make meat & cheese lovers smile.
This recipe is a version of a dish I first ate in Germany at the age of 16. Käsesuppe! I was an exchange student & the mother of the house used to make this soup. I can still remember how absolutely mouthwatering it was. She made it with a herby kind of cream cheese that I have not yet found in South Africa, so I just make it with full cream cream cheese & it works perfectly.
Cheese & Mince Soup, serves about 6
4 Carrots, diced into small pieces
2 Leeks, sliced
2 Sticks of celery, sliced
600g of Minced Beef
1 Onion, diced finely
2 Tablespoons of Olive Oil
300g of Cream Cheese (I use the Lancewood full cream version)
About 500ml – 1 liter of vegetable stock
To serve: 2 tablespoons of chopped parsley, fresh crusty bread
Heat 1 tablespoon of oil in a big, cast iron pot. I use my Le Creuset cast iron pot that takes about five litres. Add the oil to the pot. Now fry your carrot, leek & celery until just cooked. Remove from the pot. Fry the onion until caramelized. Add the minced meat & fry until browned. Add the veggies back into the pot.
Now add your vegetable stock & bring to the boil. Reduce the heat & add the cream cheese. Wait until your cream cheese is completely melted, stirring a few times. Season to taste.
Add some sprinkled parsley to your soup & serve with fresh bread.
How do you like this recipe? Are you giving it a go or a no?
Yolandi ♥
Have you tried my Roast Red Pepper & Tomato Soup or this Lamb Stew Soup?
Images: Andrea Caldwell for a Zesty Life