Leek and cheese foam soup with stuffed cheese meatballs, jalapeño sour cream and puff pastry sticks

Ingredients for 4 servings:

• 3 stalk(s) leeks
• 1 onion(s)
• 1 garlic clove(s)
• oil
• 50 ml white wine
• 700 ml vegetable stock
• 200 ml whipped cream
• 200 g processed cheese
• 1 lemon(s), zest and juice
• e.g. salt and pepper
• n. B. Nutmeg
• 500 g minced beef
• 1 egg(s)
• 2 tbsp breadcrumbs
• 1 onion(s), diced
• e.g. salt and pepper
• e.g. chili
• 1 piece(s) Emmental cheese
• 1 roll of topping dough (refrigerated shelf)
• 1 tbsp milk
• 1 egg yolk
• sesame
• 60 g Parmesan, grated
• ½ jar jalapeño(s)
• 1 cup sour cream
• ½ tsp honey
• n. B. Salt
• e.g. lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

simply

For the soup, clean, wash, and slice the leek into rings. Peel and finely chop the onion and garlic clove. Blanch 1/3 of the leek in boiling salted water for 1-2 minutes and then immediately cool in ice water. Heat the oil in a pan. Sauté the remaining leek, onion, and garlic for about 5 minutes, then deglaze with white wine and reduce briefly. Add the vegetable stock and heavy cream and simmer for another 10 minutes. Add the processed cheese and season with the zest and juice of one lemon, salt, pepper, and nutmeg. Purée the soup finely and strain it through a fine sieve and a funnel into a soup bottle (this step is for aesthetic purposes only and can be omitted). For the meatballs, knead the ground beef with the egg, breadcrumbs, 1 diced onion, salt, pepper, and chili. Cut the Emmental cheese into small cubes. Form the minced meat mixture into balls with wet hands and fill with cheese cubes. Let the balls rest for 30 minutes. Heat the oil in a pan and fry the balls until crispy on all sides. For the sour cream, drain the jalapeños from the jar and chop them very finely. Mix with a cup of sour cream and the honey. Now puree everything and season with salt and lemon juice. For the puff pastry sticks, preheat the oven to 180°C (top/bottom heat). Grate the Parmesan cheese. Roll out the puff pastry roll and whisk 1 egg yolk with 1 tablespoon of milk, then brush the puff pastry with it. Spread the grated Parmesan cheese on the dough. Roll over the dough with a rolling pin to press the Parmesan cheese into the dough. Then cut the dough into approximately 1 cm wide strips and roll up the strips. Place the sticks on a baking sheet lined with baking paper and sprinkle with sesame seeds. Bake in a hot oven at medium temperature for 20 minutes until golden brown.