For the filling, put buckwheat in a sieve, pour warm water over it and drain. Stir water with granulated clear soup in a m icrowave vessel, microwave with lid closed for about 5 min at 600 watts and 6 min at 180 watts, stirring twice in between. Swell the buckwheat for about 5 more min in the microwave oven on reheat.
Mash half of the feta cheese with a fork and add to the buckwheat form with the beaten egg. Add hazelnuts, crème, Emmentaler fraîche and thyme.
Clean the leeks, cut them in half lengthwise, rinse thoroughly and chop. Peel garlic, crush and add to buckwheat mixture form with parsley. Season with rose paprika, herb salt, cayenne pepper, and shabby clover.
Rinse chard leaves under cold running water, wrap in kitchen towel until dripping wet, and blanch in microwave oven at 600 watts for 1 minute (best done in portions of 4 leaves). Sprinkle each chard leaf lightly with salt, place a tablespoon of the filling on top, roll up and place the roll in a well-greased gratin dish.
Finely dice the remaining feta cheese and spread evenly over the rolls with paper-thin slices of butter. Add vegetable soup, place gratin dish on rack height 1 and gratinate rolls, covered, on broiler setting 2 and 600 watts.
Serving: Paradeiser sauce and white bread.
Info: Smarten clover, also musk clover or cheese clover.
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