German cheese and leek soup: A hearty embrace for dinner
It must be admitted that German cheese soup provides comforting warmth and satisfies hunger for a long time. Its bold taste is mainly due to the fried leek, which is rightly included in the dish's German name. We are talking about Käse Lauch Suppe, which is traditionally made with ground pork.
When searching for a dinner idea, I often focus solely on the main course, overlooking 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
If you want to prepare an equally filling dish without meat, consider using tofu or tempeh. These soy-based products have a delicate, universal flavour, so adding a few spices enhances their flavour. To make the plant-based substitute similar to ground 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 ground 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 cheese
- 250 grams of mozzarella cheese, 150 mL crème fraîche (30% sour cream)
Instructions:
- Sauté the meat in a pot with a small amount of oil.
- In a pan with 2 tablespoons of heated oil, soften the finely chopped onion, garlic, and sliced leek. Cover and fry for 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 into the pot, let it cool, and mix it with the cream. Fill the cup with hot broth, then pour everything back into the pot. Mix until smooth.
