Autumn is the time for soups. Until the temperature drops below freezing, soups can be soft, warm, creamy, just warming, and slightly more satisfying than in summer. But in winter there will come a period of scalding-burning soups, such that immediately wow! Heat chilled to the bones ...
If you agree, then I suggest a recipe for onion soup with cream and cheese.
This is not the classic onion soup that uses onions, but rather a milder version of leek soup. And minced meat gives it satiety. And the soup is just wonderful autumnal.
We take:
- 500 grams of lean minced meat;
- A couple of tablespoons of oil
- 3 stalks of leeks
- 700 ml broth
- 200 grams of any processed cheese
- 200-300 ml cream
- Salt, pepper, nutmeg, garlic to taste.
How we cook:
Cut the leeks into rings, rub the nutmeg.
Pour a couple of tablespoons of oil into a saucepan and fry the minced meat until then. until it becomes crumbly.
Add chopped leeks to it and fry for another five to ten minutes. pour all this with broth, let it boil. Cook - again, five to ten minutes.
Then we send cheese to our pan, season with salt, spices, garlic. We boil for about five minutes and pour in the cream at the very end. Warm up (no more boiling) and serve.
It is good if there is a baguette dried in the oven for such a soup.
Bon Appetit!