Chicken bouillon

Preheat the oven to 200 ° C. Grate the cheese.

Divide the cheese into 8 rounds (per 4 persons) over a baking sheet covered with parchment paper. Bake for about 8 minutes in the oven until the cheese is melted and lightly golden brown. Allow to cool.

Pour the stock through a sieve into a large pan and add the water. Apply to the boil.

In the meantime, finely chop the chicken from the pot stock and put in a bowl. Slice the parsley and add.

Remove the skin from the sausages, add the sausage meat and mix. Cut the leek into rings.

Form with 2 teaspoons oval balls of the meat and put in the stock.

Add the leeks and keep the stock for 5 minutes against the boil. Cut the parsley coarsely.

Halve the peppers in the length and cut them out with the apple core. Distribute over the bowls.

Divide the soup and parsley over it and add the cheese patties separately.