Cheese and leek soup is a party classic that will get anyone through the night. In the Monolith fire pot, the solid cast iron and the ideal cooking climate in the Monolith make it really good! Look forward to admiring looks of your friends when you say you barbecued the soup!

But this soup is also great as a quick evening meal, especially in the cold season.

Tip: If you grill the leeks or onions beforehand (simply place them on the grill grate next to the fire pot while you fry the first ingredients) or smoke them a little, you will get an extra portion of barbecue flavour in the soup.

You are also welcome to get creative with the other ingredients; with a handful of potato pieces, for example, you have a wonderful stew as a full meal.

The soup also tastes good with curry, gyros style (gyros spice, feta cheese cubes), Tex Mex (Mexican spice and chillies, then spiced with tortilla chips) or with tomatoes and mozzarella. Try it out, you will be thrilled.

Here in the classic recipe, I used the large fire pot for the Monolith Le Chef, but of course works just the same on the Classic. To fill the Le Chef size, I multiplied the basic recipe by 3. Make sure you have plenty of fresh baguette and a cold beer to go with it!

 

Preparation:

Set the Monolith to approx. 150-180°C direct heat, insert the fire pot and let it heat up. Then fry the bacon until golden brown.

Put the bacon aside and fry the onion, garlic, and chilli in the bacon fat with a pinch of salt. Then add the mince and fry, stirring occasionally, until the desired browning is achieved.

Now add the leek and fry for a few minutes, then deglaze with the stock and leave to simmer for 10-15 minutes, then bring to the boil briefly.

Once the soup has come to the boil, place the two deflector stones in the monolith so that the pot no longer gets too much direct heat.

Add the processed cheese and cheddar to the soup and let it melt slowly while stirring. Stir in the crème fraîche and simmer the soup a little more with the lid on, stirring occasionally. Season with salt, pepper, chilli flakes and plenty of nutmeg and then serve with the roasted bacon cubes, some chopped parsley and baguette.

Enjoy your meal!