Cheese and leek soup with mead ends

Name: Cheese and leek soup with mead ends
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Mettenden (à approx. 80 g); 2 Leek sticks (leek); 300 g Carrots; 750 ml Vegetable broth; 400 g Cream processed cheese

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Mettenden (à approx. 80 g)
2 Leek sticks (leek)
300 g Carrots
750 ml Vegetable broth
400 g Cream processed cheese

Directions

1
Cut the ends of the mead into slices and fry them in a pan without fat while turning. Clean the leek, cut into rings and wash under cold water. Peel, wash and chop the carrots
2
Remove the slices of mettenden and briefly sauté the prepared vegetables in sausage fat. Deglaze with broth, bring to the boil, add cheese and melt in the soup. Put the mettendenden back into the soup and let it steep for at least 10 minutes. Arrange in bowls