Leek-mett soup with crispy ham sticks

Name: Leek-mett soup with crispy ham sticks
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 pack of (270 g) Puff pastry (refrigerated shelf); 8 discs Farmer's ham; 1 Egg Yolk; 2 Onions; 3 Leek sticks (leek; approx. 750 g); 500 g Pork sausage (seasoned); 1-2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper, sugar; 3 TABLESPOONS Flour; 200 ml dry white wine; 2 TABLESPOONS Vegetable broth (instant); 100 g Whipped cream; 150 g Herb cream cheese; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

The view out of the window spoils your mood? Spoon by spoon, this soup brightens it up again. The first bite into the crispy bacon stick provides additional moments of happiness.

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 pack of (270 g) Puff pastry (refrigerated shelf)
8 discs Farmer's ham
1 Egg Yolk
2 Onions
3 Leek sticks (leek; approx. 750 g)
500 g Pork sausage (seasoned)
1-2 TABLESPOONS Oil
7-10 Tbsp salt, pepper, sugar
3 TABLESPOONS Flour
200 ml dry white wine
2 TABLESPOONS Vegetable broth (instant)
100 g Whipped cream
150 g Herb cream cheese
baking paper

Directions

1
For the sticks of puff pastry, let it rest for about 10 minutes at room temperature. Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Line two baking trays with baking paper. Divide the ham slices lengthwise into three.
2
Whisk the egg yolk and 1 tablespoon of water. Unroll the puff pastry together with the baking paper on the work surface and cut into approx. 24 strips. Place 1 strip of ham on each strip of dough and twist into a spiral.
3
Spread on the trays and brush with egg yolk. Bake in a hot oven for about 10 minutes. Let it cool down.
4
Onions peel, finely dice. Clean the leek, wash thoroughly and cut into fine rings. Form small balls from the ground pork with moistened hands. Heat the oil in a large pot. Brown the meatballs all around and take them out.
5
Steam leek and onions in hot frying fat for about 5 minutes while turning them until transparent. Season with salt and pepper. Dust with flour and sweat lightly. Deglaze with wine and 2 l water, bring to the boil. Stir in stock, cream and cream cheese and simmer covered for about 15 minutes.
6
Approx. 5 minutes before the end of the cooking time, heat the meatballs in the soup. Season with salt, pepper and 1 pinch of sugar. Serve the soup and add the ham sticks.