With my last post I was probably way too early and optimistic talking about picknicks. Since then we had one sunny day and the rest of the week was pretty winter-like weather. In a way it was my own fault as I could have expected it from April. In German there is a saying “April April der macht was er will”, which you could translate into April April it does what it wants or April weather: rain and sunshine both together. Very true!

Anyhow, it was windy, it was snowing, and it was freezing cold. I’m glad I did not make an appointment to change the tires for summer yet, oh boy would I have been in trouble then.

I was freezing in the office because the radiators were on strike I suppose. So, I was more than happy to come home and fix myself something comforting for dinner. And a soup is always a good idea, don’t you think?

I found this recipe few years ago in one of the cooking magazines that I collect so passionately, and have made it many times. I used to cook it the day before so I could pack it with me for lunch. That is of course, if there was anything left. It became our go to recipe when we wanted something quick and warm. It is easy and satisfies the small and the big hunger. So if you are on a look out for something hearty and comforting this is definitely for you.

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Serves 4

Preparation time: 20min Cooking time: 25min

500g potatoes

2 carrots

2 garlic cloves

1 leek

400g minced meat

Ca 800ml vegetable stock

100ml whipping cream

A pinch of nutmeg

Salt and pepper to taste

Fresh parsley and marjoram

Peel the potatoes and cut in cubes. Peel the carrots and cut in rings, Peel the garlic and finely chop. Wash the leek and cut in rings.

Heat a little bit of oil in a saucepan and sear the minced meat until it is done. Add the prepared vegetables and cook it all together for few minutes. Pour in the vegetable stock and let it cook on the medium heat for 20 min until the vegetables are soft. Add a pinch of nutmeg to taste and try if it needs more salt or pepper. Add the whipping cream, or as I usually do, pour it right before serving the soup. Sprinkle with fresh herbs and serve.

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