Vegetarian cheese and leek soup with Ebly

Ingredients for 6 servings:

• 3 stalk(s) leeks
• 1 onion(s), red
• Oil for frying
• 300 g Ebly
• 2 liters of vegetable broth
• 1 pack of Halloumi, natural
• 1 pack of processed cheese, natural
• 1 pack of herb cream cheese

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

First, clean the leek, cut it into rings, and wash it thoroughly in a sieve to remove any remaining sand and dirt between the leek leaves. Finely chop the onion and fry it in a little oil until translucent; I like to use sesame oil for this. Now add the leek and the dried Ebly seeds and fry them briefly. Before the leek turns brown, deglaze with vegetable stock. Don’t be surprised if the soup looks very runny, but the Ebly absorbs a lot of liquid, so 2 liters isn’t too much; you may even need to add a little more liquid at the end if necessary. Once the Ebly and leek are soft, add the processed cheese and cream cheese and let the soup thicken slightly on low heat. Cut the halloumi into small pieces and fry. When the soup is actually ready, add the cheese. Season to taste with pepper, paprika, and chili flakes, if desired. Salt isn’t necessary, as the vegetable stock is already salted and the halloumi is also quite salty. If you like, you can add tofu instead of or in addition to the halloumi. In my experience, both Japanese fried fillets and smoked tofu work very well. I also like to replace the cream cheese with goat’s cheese; the goat flavor then comes through very subtly for my taste. The soup tastes especially good with fresh bread, of course.