KARTOFFEL  LAUCH  SUPPE mit  FASCHIERTEM

Potato Leek Soup with Minced Meat

1 large leek
1 onion
300 g of potatoes
2 cloves of garlic
800 ml of vegetable soup
300 g minced meat, mixed
2 tbsp. creme fraiche
salt, pepper, oil

 

 

Peel and chop garlic and onion finely. Wash leeks and cut the white and light green in 1 cm thick rings. The dark green leek ends into 1 cm thick stripes. Peel and dice potatoes.
Heat oil in a saucepan and sauté potatoes, onion and garlic. Add white and light green leek, bring to the boil and simmer for 25 covered soup.
Heat oil in a pan and fry the minced, stirring. Add dark green leeks and season to taste with salt and pepper. Puree soup with a hand blender and season with salt and pepper. Fold in the half of the minced.
Serve soup in plates, stir in 1 tsp. creme fraiche and arrange the remaining minced upon.

 

 
     
 

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