Reindeer Meat Soup

Ingredients

• 240 g Pokka Sliced Reindeer Meat (1 pack), frozen
• 6 large potatoes
• 1 onion
• 2 tbsp butter
• 1 tsp salt (less if the stock is salted)
• 8 dl vegetable stock or water
• 200 g plain processed cheese spread
• 1 tbsp green peppercorns, crushed

Method

1. Peel the onion and potatoes. Chop the onion and cut the potatoes into small cubes, about 1 cm.
2. Melt the butter in a large saucepan over a high heat. Add the reindeer straight from the freezer and break the slices apart as they thaw. Add the onion and fry, stirring, until the liquid has evaporated and the meat has browned, 8–10 minutes. Season with the salt and lift a few pieces of meat aside for the garnish.
3. Pour in the stock or water and bring to the boil. Add the potatoes and simmer for about 10 minutes, until soft.
4. Add the processed cheese and stir until it has melted into the soup and the soup comes back to the boil. Season with the crushed green peppercorns and serve topped with the reserved meat.