Caraway seed sticks
Cut the dough crosswise into strips approx. 2 cm wide, sprinkle with fleur de sel. Fold the dough strips lengthwise, twist into spirals, brush with egg and sprinkle with caraway seeds. Place on a baking tray lined with baking paper.
Bake for approx. 20 mins. in the centre of an oven preheated to 220°C.
Heat the oil, sauté the leek for approx. 2 mins. Dust with flour, pour in the wine, reduce completely. Pour in the stock, bring to the boil, reduce the heat, cook the soup over a medium heat for approx. 20 mins.
Add the cream, blend the soup, season.
Plate up the soup and garnish with the micro greens and seeds.