Beef leek soup

Despite the richness of this soup, you’ll find yourself having a second bowl. It’s an easy dish to prepare but the results suggest a more complex preparation.

It may seem like an odd ingredient list but trust me, it’s delicious and even freezes well for those occasions when you don’t feel like cooking.

Note: When frying I prefer grapeseed or avocado oil, but feel free to use whatever neutral-tasting oil you have on hand. For the processed cheese, I use foil-wrapped products (as pictured) available in European Delis.

Ingredients

• 1 pound lean ground beef

• 1/2 cup white wine

• 3 thick leek stalks (green tops removed)

• 1.5 to 2 litres vegetable stock

• 100 grams processed white cheese (Laughing Cow triangles will do)

• 100 grams good quality cream cheese (as pictured)

• 1 cup 10% cream

• 2 tbsp salt

• 1 tbsp black pepper

• 1 tsp ground nutmeg

Preparation

• Remove outer leaves then wash the leeks well and cut into rounds no more than 1/2 inch thickness.

• Heat the oil in a large pot and once hot, add the ground beef.

• Cook until browned then add the leeks and cook for another three minutes, stirring occasionally.

• Add the wine and cook off the alcohol for another two minutes.

• Now add the veggie stock and simmer on low until the leeks are well wilted.

• Add the cream cheese and processed cheese, salt and pepper and simmer until the cheeses are dissolved.

• Simmer on low for another five minutes and stir in the nutmeg.

In German households it’s served with thick slices of buttered sourdough bread and a simple salad on the side. Enjoy.