Leek Soup with Cheese and Ground Meat
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The Parmesan cheese can also be replaced by other hard cheeses according to taste: Pecorino or Manchego, for example, also fit very well.
Rinse and dry leek, cut into narrow strips. Peel garlic and chop finely.
Heat oil in a pan and saute two-thirds of leek and garlic until soft, add ground meat and saute until crumbly. Season with salt, pepper, nutmeg. Deglaze pan with wine, add broth and simmer for 10 minutes on low heat.
Add cheese and melt, stirring. Add bamboo shoots and heat through. Season soup to taste and sprinkle with remaining leeks and arugula. Serve.