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Cheese and Mince Soup

Cheese and Mince Soup

A quietly comforting dish. Rich but not too heavy and exactly the sort of recipe that deserves to be on repeat during colder months.
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Servings: 6 people
Course: Main Course, Soup
Cuisine: German
Ingredients Equipment Method

Ingredients
  

Ingredients:
  • 4 Carrots diced into small pieces
  • 2 Leeks, sliced
  • 2 Sticks of celery, sliced
  • 600 g Minced Beef
  • 1 Onion, diced finely
  • 2 Tbsp Olive Oil
  • 300 g Cream Cheese (I use the Lancewood full cream version)
  • 500 ml About 500ml (You may have to use up to 1 liter of vegetable stock)
  • To serve: 2 tablespoons of chopped parsley fresh crusty bread

Equipment

  • Equipment: Large cast iron pot, chefs knife

Method
 

Method:
  1. 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 and celery until just cooked. Remove from the pot. Fry the onion until caramelized. Add the minced meat and fry until browned. Add the veggies back into the pot.
  2. Now add your vegetable stock and bring to the boil. Reduce the heat and add the cream cheese. Wait until your cream cheese is completely melted, stirring a few times. Season to taste.
  3. Add some sprinkled parsley to your soup & serve with fresh bread.