Potato and leek soup with cheese stick

Name: Potato and leek soup with cheese stick
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 discs (à 45 g) deep-frozen puff pastry; 600 g floury potatoes; 1,2 l Vegetable broth (instant); 25 g freshly grated parmesan cheese; 2 (350 g) Leek sticks (leek); 2 (250 g) thick slices of cooked ham; 100 g Fresh cream; 7-10 Tbsp possibly branches of oregano; 7-10 Tbsp Flour; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 discs (à 45 g) deep-frozen puff pastry
600 g floury potatoes
1,2 l Vegetable broth (instant)
25 g freshly grated parmesan cheese
2 (350 g) Leek sticks (leek)
2 (250 g) thick slices of cooked ham
100 g Fresh cream
7-10 Tbsp possibly branches of oregano
7-10 Tbsp Flour
baking paper

Directions

1
Defrost the puff pastry. In the meantime, wash, peel and cut the potatoes into pieces. Put vegetable stock and potatoes into a pot and cook covered for about 15 minutes.
2
Roll out the puff pastry thinly on a floured work surface, brush with a little water. Sprinkle one half of the sheet with cheese, fold the other half of the pastry sheet over it, press it down slightly.
3
Cut into strips about 5 mm wide, turning each strip against each other to form spirals. Place cheese sticks on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes.
4
In the meantime, clean, wash and slice the leek. Cut the ham into strips and then into pieces about 2 cm long. Finely mash the potatoes with a hand blender, simmer the leek in it for about 6 minutes.
5
Let the ham stand for a short time, stir in the crème fraîche. Garnish the soup with oregano twigs and serve with the cheese sticks.