Cheesy spätzle soup with leeks

Step 1/3

• 50 g Alpine cheese
• 2 leeks
• 5 g parsley
• 1 tbsp vegetable oil
• 1 tbsp butter
• salt

• grater
• cutting board
• knife
• pot (large)

Roughly grate cheese. Wash leeks and cut them into rings, approx. 2.5 cm/1 in. thick. Finely chop the parsley. Heat ⅓ of the oil and ⅓ of the butter in a large pot, and fry leek rings over high heat for approx. 2–4 min. until they get some color. Season with salt and remove from the pot.

Step 2/3

• 2 tbsp vegetable oil

• frying pan
• spatula

Heat the remaining oil in a pan and fry spätzle over high heat for approx. 4–5 min. until crispy and golden brown. Remove from the pan.

Step 3/3

• 2 tbsp butter
• 1 tbsp flour
• 400 ml vegetable broth
• 100 g cream cheese
• salt
• pepper
• nutmeg

• whisk
• fine grater

Heat the remaining butter in the previously used pot. Add flour and heat for approx. 1–2 min. while stirring with a whisk. Deglaze with broth, then add cream cheese and simmer for approx. 2–4 min. Season with salt, pepper and nutmeg. Add leek rings and spätzle to the soup. Serve with cheese and parsley.

Enjoy your meal!