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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