German cheese and leek soup: A hearty, comforting choice
It must be admitted that German cheese soup pleasantly warms you up and satisfies hunger for a long time. Its characteristic, bold taste is mainly due to the fried leek, which is rightly included in the German name of this dish. We are talking about Käse Lauch Suppe, traditionally made with minced pork.
When looking for a dinner idea, I often focus only on the main course, forgetting how delicious and nutritious soups can be. That's because a two-course dinner is too much for my family. It's different from a soup that entirely replaces the second course. Just serve it with croutons, and everyone is satisfied.
Cheese and leek soup in a vegetarian version
Opt for tofu or tempeh if you want to prepare an equally filling dish without meat. These soy-based products have a delicate, universal flavour, so adding a few spices is worth enhancing their flavour. To make the plant-based substitute similar to minced meat, crumble the tofu or tempeh and fry it in vegetable oil. Add a tablespoon of soy sauce, half a teaspoon of sweet and smoked paprika, a pinch of nutmeg, and a bit of cumin. Mix the spices thoroughly with the tofu.
Recipe for German cheese soup
Many recipes for this soup include processed cheese. However, I recommend a healthier substitute: white mozzarella and crème fraîche.
Ingredients:
- 1 onion, two cloves of garlic,
- 3 tablespoons of vegetable oil,
- 0.5 kg of minced meat,
- 1 leek,
- 1 litre of vegetable broth,
- 1 teaspoon of salt,
- half a teaspoon of freshly ground pepper,
- a pinch of nutmeg,
- 60 grams of Parmesan,
- 250 grams of mozzarella cheese, 160 millilitres of crème fraîche (30% sour cream).
Instructions:
- Sauté the meat in a pot with a small amount of oil.
- In a pan with two tablespoons of heated oil, soften the finely chopped onion, garlic, and sliced leek. Fry covered for about 5-10 minutes.
- Transfer the vegetables from the pan to the meat. Pour in the broth and cook covered for another 15 minutes.
- Gradually add grated Parmesan and crumbled mozzarella while stirring the broth.
- Season with salt, freshly ground pepper, and nutmeg.
- Pour half a cup of broth, let it cool, and mix it with the cream. Fill the cup with hot broth and pour everything back into the pot. Mix until smooth.
