Stew the Maultaschen in hot beef broth for about 10 minutes.
Cut leek into rings, rinse, put into salted water that has only been boiling for a short time and simmer for 15 minutes, then pour off salted water. Melt light butter or butter in a saucepan over low heat, add onion and steam until translucent. Add instant flour, douse with soup and stir. Add drained leek vegetables, season with salt, pepper, nutmeg and juice of one lemon. Now remove from the low heat and stir in whipped cream.
Instead of fresh leeks, you can also use frozen leeks. Then stir in a little nutmeg and a tablespoon of whipped cream for each unit of the thawed vegetables.
Take the Maultaschen out of the hot clear soup, place them in portions on plates or possibly in a Reindl and cover with the leek vegetables. Sprinkle with chives for garnish. Bring to the table hot!
Serve with a dark red wine, e.g. a Pinot Noir, and apple strudel with whipped cream for dessert.
Our tip: Fresh chives are clearly more aromatic than dried!