Cut the leek in half lengthwise and then diagonally into fine strips. Finely dice the carrot. Steam both in the butter until soft. Douse with soup and simmer gently for about eight minutes with the lid on. Then continue uncovered until the liquid has evaporated completely. Cool.
Grate all three types of cheese on a rösti grater and mix with the vegetables. Chop parsley and add. Season with pepper. Preheat oven to 200 degrees.
Place the bread slices on a baking tray covered with parchment paper. Drizzle with the cider. Spread the cheese-vegetable mixture evenly on top. Bake in the lower half of the oven for about fifteen minutes. Serve immediately.
Serve with sugarloaf leaf salad:
Cut sugarloaf into strips. Garnish with boiled egg quarters, crispy fried bacon cubes and roasted sunflower seeds. Season with salt and pepper and drizzle with vinegar and oil.
Sugarloaf This winter salad with its slightly bitter taste has nothing to do with sugar. It owes its name to its pointed tip, which is reminiscent of the sugar cane of times long past. The sugar loaf belongs to the family of autumn chicory, and this also explains the typical bitterness, which is usually not so appreciated. Remedy is a short shower with warm water. A racy vinaigrette and strong additions lay the further. Most effectively, however, the frost goes to the bitter substances