German Cheese and Leek Soup

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

Cheese spread, aka Schmelzkäse in Germany, and crème fraîche add a comforting creaminess to this indulgent cheesy leek soup recipe. It's a very popular soup in cold winter days here in Germany and traditionally, this German cheese leek soup (Käse-Lauch-Suppe) is prepared with ground meat. I had chosen to leave it out as I had a huge porterhouse as the main. However, you can top the soup with some crispy bacon bites and croutons for the crunchiness or simply serve it with some warm bread or rye crackers.
Cheese spread or processed cheese (Schmelzkäse in German) is made from ripe semi-hard cheese or fresh cheese (at least 50 %) with the addition of other milk products, such as butter or cream. It thickens sauces and soups and gives the dishes a fine, savoury note. Processed cheese is also perfect for gratin. It usually has a longer shelf life.

 

1 Small yellow onion, peeled and chopped 1-2 Garlic cloves, peeled and chopped 250 g Leek, cut into thin rings (white parts and the beginning of the green part only) 2 tbsp Ghee 800 ml Homemade broth (I used homemade beef broth) 250 g Cheese spread / processed cheese (I used Milkana Schmelzkäse) 200 g Crème fraîche 1/8 tsp Freshly grated nutmeg Salt and pepper

1. First peel the onion and garlic and finely chop the both. Thoroughly clean the leeks. Dry and cut the leek into fine rings.
2. Heat the ghee in a large saucpan. Add in chopped onion and cook for 10 minutes until translucent. Then add the chopped garlic and leek rings. Cook until aromatic, about 5 minutes. Now add in broth and let simmer for 8-10 minutes.
3. Stir in cheese spread and crème fraîche. Bring it to a gentle simmer. Season the soup with salt, pepper and freshly grated nutmeg.

© 2022 | http://angiesrecipes.blogspot.com