for 4 people

Soup

1 tbsp	olive oil
650 g	leek, cut into slices approx. 1 cm wide
8 ½ dl	vegetable bouillon
2 dl	single cream
	salt and pepper to taste

Meatballs

400 g	minced meat (beef and pork)
1	onion, finely chopped
1	garlic clove, squeezed
1	egg
2 tbsp	breadcrumbs
1 tsp	dried thyme
½ tsp	salt
a little	pepper

To fry

	olive oil for frying
150 g	leek, cut into rings
1 pinch	salt
a little	pepper

To serve

½ dl	single cream

How it's done

Soup

Heat the oil in a wide pan. Add the leek and sauté for approx. 5 mins. Pour in the stock and cream, bring to the boil. Reduce the heat, simmer for approx. 25 mins. Blend the soup, season.

Meatballs

In a bowl, mix the mince with all the other ingredients up to and including the pepper. Knead well by hand until the ingredients form a compact mass. With wet hands, shape the mixture into approx. 16 balls.

To fry

Heat a dash of oil in a non-stick frying pan. Fry the meatballs in batches for approx. 8 mins. all over, remove. Reduce the heat, wipe the cooking fat from the pan, add a little oil. Add the leek, sauté for approx. 5 mins., season. Return the meatballs to the pan and heat gently.

To serve

Plate up the soup, top with the leek, meatballs and single cream.

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