Three-country cheese soup
- 1 pack (400 g) fresh sheet pizza dough ( ready to bake, rolled out on baking paper; 37 x 25 cm)
- 1 egg yolk
- 40 g Blue poppy
- 750 g Leeks
- 1 EL Oil
- 300 g mixed minced meat
- Salt
- Pepper
- 2 EL Flour
- 1 1/4 l Vegetable stock (instant)
- 1/8 l dry white wine
- 100 g whipped cream
- 100 g Mountain cheese
- 100 g Gruyère
- 100 g Cream and processed cheese
- baking paper
45 minutes
easy
- 1.
- Roll out the pizza dough and cut out or cut out soccer jerseys and shorts using molds or small templates. Whisk the egg yolk with a little water and use a brush to paint on the jersey numbers.
- 2.
- Also brush the pant cuffs with egg yolk. Sprinkle both with poppy seeds. Place on a baking tray covered with baking paper. Bake in a preheated oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for about 5 minutes.
- 3.
- Clean and wash the leek and cut into rings. Heat the oil in a saucepan and fry the mince in pieces. Season with salt and pepper. Add the leek and fry briefly. Dust with flour, deglaze with stock and wine, bring to the boil briefly.
- 4.
- Pour in the cream. Grate mountain cheese and Gruyere. Stir mountain cheese, Gruyere and processed cheese into the soup. Season again to taste. Pour soup into cups and hand over the football shirts and shorts.
1 person approx.:
- 490 kcal
- 2050 kJ
- 24 g protein
- 29 g fat
- 30 g carbohydrates
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