Soup with leeks, mince and cheese

Submitted by enr on 21 Jan 2009
Ingredients
2 leeks
200 g beef
1 tbsp sunflower oil
1 cup milk
4 cup hot water
1 vegetable stock cube
1 tbsp chopped celery leaves
100 g cream-feta cheese
100 g or Emmental cheese
100 g processed cheese or Gouda
Method
Cut the leek into thin circles. In hot sunflower oil is put to choke leeks for 3-4 minutes. Add the minced meat and stir with wire for mixing eggs, lest there be in balls. Pour the milk and water and crushed cube vegetable broth. Add celery. Allow to boil for 10-15 minutes. Boiling soup to add three types of feta cheese - crushed or shredded - stirring constantly until melted. Consumed hot.
Containers:
Difficulty
Average
Tested
0 users
21 Jan 2009
Author
magi71
Source
magazine.Menu