Leek

3	large	Leeks
1	medium	Potato
500	g	Minced Beef
1	small	Onion
1	clove	Garlic
200	g	Crème fraîche
100	g	Camembert
0.5	L	Beef Stock
		Vegetable Oil
		Salt
		Black Pepper (freshly ground)
		Nutmeg (freshly ground)

1. Step

   Clean the leeks under water to remove all remaining dirt and cut into rings of approx. 5 mm thickness.

2. Step

   Heat some oil in a heavy casserole and add minced beef when the oil is hot. Stir fry meat until browned thoroughly. Remove and set aside.

3. Step

   Heat more oil in the casserole and add the leek. Clover with a lid and stir every few minutes to prevent burning until enough water is released from the leek.

4. Step

   Coarsely cut the potato and finely chop the onion and garlic, add everting to the leek and stir fry without the lid. Season with salt and freshly ground black pepper and nutmeg. Fill up with beef stock and simmer with lid on for at least 15 minutes.

5. Step

   Use immersion blender to smoothly purée the soup and add water if it thickens too much. Cut the Camembert into small pieces and add to the soup. Stir in the crème fraîche until smooth.