Vegetarian Cheese and Leek Soup with Ebly
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 3 leeks
- 1 onion (s), red
- Oil for frying
- 300 g Ebly
- 2 liters vegetable stock
- 1 pack Halloumi, natural
- 1 packet processed cheese, natural
- 1 pack herbal cream cheese
Print Recipe
Pin Recipe Instructions
- First clean the leek, cut it into rings and wash it properly in a sieve so that the last bits of sand and earth between the leek leaves disappear.
- Chop the onion and let it turn translucent in a little oil, I like to use sesame oil for this. Now add the leek and the dry Ebly grains and fry a little.
- Before the leek turns dark, deglaze with vegetable stock.
- Don`t be surprised if the soup now looks very liquid, but the Ebly draws a lot of liquid, so the 2 liters are not too much, you may even have to add some liquid at the end if necessary.
- As soon as the ebly and leek are soft, add the processed cheese and cream cheese and let the soup thicken a little on a low setting.
- Cut the halloumi into small pieces and fry them. When the soup is actually ready, add the cheese.
- Now season with pepper, paprika and possibly chilli flakes. Salt is not necessary as the vegetable broth is already salted and the halloumi is also relatively salty.
- If you want, you can also add tofu in addition to or instead of the halloumi, in my experience both Japanese fried fillets and smoked tofu go very well.
- I also like to replace the cream cheese with goat cream cheese, the goat aroma then comes through very pleasantly for my taste.
- The soup tastes particularly good with fresh bread, of course.
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