Leek cream soup with tartar hamlets from Hanna 3 servings of 7PPs

For 3 people
  • 400 g Tartare, raw
  • 2 TL Olive oil
  • 700 ml bouillon / broth, prepared
  • 3 Stick (s) leek / leek
  • 200 g Processed cheese shell, 9% absolute fat, creamy light, natural eg Milkana
  • 1 pinch (s) Salt
  • 1 Pinch (s) Pepper
  • 1 TL paprika powder
20 minutes
1.
Fry the tartar in oil until it is crumbly. Fry the leek and then add the stock. Let simmer for 10 minutes. Add the processed cheese and stir. Season to taste with salt, pepper and paprika powder.
2.
Super, super tasty and, especially in the autumn weather, something warm: D.

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