Leek and Cheese Soup
|300 g (1/2 lb)||ground beef|
|300 g (1/2 lb)||cream cheese|
|100 g (3.5 oz)||crème fraîche|
|1.5 liter (6 cups)||beef broth (Maggi, Knorr, etc.)|
|salt and pepper|
Finely chop onions and garlic and fry on hot oil. Add the ground beef and wait until it turns golden brown.
Rinse leek and cut into small rings and add to the beef. Then add the beef broth. Let it cook for 20 minutes. Now season with salt and pepper and add both the cream cheese and the crème fraîche. Wait until soup goes back to a boiling before you remove from heat.
Serve with toasted white bread slices.
NOTE: Crème fraîche is a thickened cream with light sour taste. It might be hard for some folks to find it in certain areas but its preparation is very easy if you want to make your own. Just add 2 tablespoons buttermilk to 1 cup whipping cream, stir well, cover, and put it aside for 24 hours. Stir well again, cover, and then bring it to the refrigerator before using. You can keep unused portions in the refrigerator for up to 10 days.