Cheese soup with meat loaf skewer (diabetics)

Name: Cheese soup with meat loaf skewer (diabetics)
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 200 g cleaned leek (leek); 1 TEASPOON Butter or margarine; 200 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Meat loaf (in pieces); 25 g Pretzel rolls; 1 TEASPOON Oil; 50 g Whipped cream; 2 TABLESPOONS Processed cheese; 2 TABLESPOONS grated gouda cheese; 7-10 Tbsp coarse black pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Parsley; 7-10 Tbsp Wood skewer

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

200 g cleaned leek (leek)
1 TEASPOON Butter or margarine
200 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Meat loaf (in pieces)
25 g Pretzel rolls
1 TEASPOON Oil
50 g Whipped cream
2 TABLESPOONS Processed cheese
2 TABLESPOONS grated gouda cheese
7-10 Tbsp coarse black pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp Parsley
7-10 Tbsp Wood skewer

Directions

1
Clean and wash the leek and cut into fine rings. Melt the fat and fry the leek in it. Deglaze with broth, season with salt and pepper. Simmer covered for about 10 minutes. In the meantime cut meat loaf and pretzel rolls into pieces and skewer them.
2
Fry them all around in hot oil until golden brown. Stir cream, processed cheese and Gouda into the soup. Bring to the boil briefly and season to taste with salt, pepper and nutmeg. Garnish with parsley and coarse pepper and serve on a skewer