Three-country cheese soup

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
3 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 7
  • 1 pack of (400 g) fresh baking tray pizza dough (rolled out rectangularly on baking paper ready to bake; 37 x 25 cm)
  • 1 Egg Yolk
  • 40 g Blue Poppy
  • 750 g Leeks (leek)
  • 1 TABLESPOON Oil
  • 300 g mixed minced meat
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 TABLESPOONS Flour
  • 1 1/4 l Vegetable broth (instant)
  • 1/8 l dry white wine
  • 100 g Whipped cream
  • 100 g Mountain cheese
  • 100 g Gruyère
  • 100 g Cream processed cheese
  • baking paper

Directions

  1. 1

    Roll out the pizza dough and cut out or cut out football shirts and trousers with molds or small stencils. Whisk the egg yolk with a little water and paint jersey numbers with a brush.

  2. 2

    Coat the waistband of the trousers with egg yolk as well. Sprinkle both with poppy seeds. Put them on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 5 minutes.

  3. 3

    Clean, wash and cut the leek into rings. Heat the oil in a pot and fry the minced meat in it in pieces. Season with salt and pepper. Add the leek and fry briefly. Dust with flour, add stock and wine, bring to the boil briefly.

  4. 4

    Add cream. Grate mountain cheese and gruyère. Stir the mountain cheese, gruyere and processed cheese into the soup. Flavour again. Pour the soup into cups and add the football shirts and trousers.

Nutrition Facts

KCAL
490 kcal
CARBS
30 g
FATS
29 g
PROTEINS
24 g