Roux

Name: Roux
Ingredients: Ground beef: 500 g (17.6 oz); Leeks: 3 medium, halved lengthwise and sliced into rings (300–350 g / 10.5–12.3 oz); use approx. ⅓ dark green and ⅔ white/light green parts; Onion: 1 medium, diced (80–100 g / 2.8–3.5 oz; feel free to double); Garlic (optional): 1 clove, minced; Oil or butter: 1 tbsp (14 g / 0.5 oz); Dry white wine: 100 ml (3.4 fl oz; e.g. Riesling trocken, Weißburgunder / Pinot Blanc, or Sauvignon Blanc); Beef or vegetable broth: 750 ml (25.4 fl oz); Cream: 200 ml (6.7 fl oz); use heavy cream, Schlagsahne, or Shamenet Mituka – all with similar fat content; Seasoning: Salt, pepper, and freshly grated nutmeg to taste; Butter: 3 tbsp (42 g / 1.5 oz); Rice flour (or all-purpose; don't use sweet rice flour!): 3 tbsp (30 g / 1 oz); 3.8% Milk (or 4% if you are living on the edge): 400 ml (13.5 fl oz / ~1.7 cups); Cheese: 200 g (7 oz), grated – a 70/30 mix of mild Gouda and Emmental or Gruyère; Dijon mustard: 2 tsp (5–10 g / 0.17–0.35 oz); Nutmeg: Pinch (approx. 0.25 g)

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German Leek & Cheese Soup offers hearty comfort with a twist of Mornay sauce. Perfect for cozy nights in, this recipe brings warmth to any dinner table.

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Ingredients

Ground beef: 500 g (17.6 oz)
Leeks: 3 medium, halved lengthwise and sliced into rings (300–350 g / 10.5–12.3 oz); use approx. ⅓ dark green and ⅔ white/light green parts
Onion: 1 medium, diced (80–100 g / 2.8–3.5 oz; feel free to double)
Garlic (optional): 1 clove, minced
Oil or butter: 1 tbsp (14 g / 0.5 oz)
Dry white wine: 100 ml (3.4 fl oz; e.g. Riesling trocken, Weißburgunder / Pinot Blanc, or Sauvignon Blanc)
Beef or vegetable broth: 750 ml (25.4 fl oz)
Cream: 200 ml (6.7 fl oz); use heavy cream, Schlagsahne, or Shamenet Mituka – all with similar fat content
Seasoning: Salt, pepper, and freshly grated nutmeg to taste
Butter: 3 tbsp (42 g / 1.5 oz)
Rice flour (or all-purpose; don't use sweet rice flour!): 3 tbsp (30 g / 1 oz)
3.8% Milk (or 4% if you are living on the edge): 400 ml (13.5 fl oz / ~1.7 cups)
Cheese: 200 g (7 oz), grated – a 70/30 mix of mild Gouda and Emmental or Gruyère
Dijon mustard: 2 tsp (5–10 g / 0.17–0.35 oz)
Nutmeg: Pinch (approx. 0.25 g)