Ground Beef Leek Soup

Ingredients

• 1 stalk leek
• 1 clove garlic
• 1 tbsp Olive Oil
• 300 g raw minced beef
• Salt
• Pepper
• nutmeg
• 600 ml Vegetable Broth
• 100 g bamboo shoots (drained weight; jar)
• 125 g mozzarella (9% fat; 1 ball)
• 30 g parmesan (1 piece)
• 20 g arugula (0.25 bunch)
• 1 splash Lemon juice

Instructions

1. 1.

   Slice the leek lengthwise, wash, clean and cut into fine strips. Peel the garlic and finely chop.

2. 2.

   Heat oil in a pot. Sauté the garlic and 2/3 of the leek over medium heat for 2–3 minutes.

3. 3.

   Add the minced beef and fry over high heat for about 4 minutes. Season with salt, pepper and freshly grated nutmeg. Pour in the vegetable broth and simmer on low heat for 10 minutes.

4. 4.

   Meanwhile drain the bamboo shoots and mozzarella. Squeeze out excess moisture from the mozzarella and cut into very fine cubes. Grate the parmesan finely. Add the cheeses to the soup and stir until melted, ensuring the soup does not return to a boil.

5. 5.

   Add the bamboo shoots to the soup and warm for 2 minutes. In the meantime wash, dry and chop the arugula.

6. 6.

   Season the soup with salt, pepper and lemon juice. Divide the soup onto four plates and sprinkle with remaining leek and arugula.