Cheese leek soup with minced topping

Name: Cheese leek soup with minced topping
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Leek (leek; approx. 250 g); 2 Carrots; 3 TABLESPOONS Oil; 25 ml White wine; 1 l Vegetable broth; 175 g Cheddar cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g Processed cheese; 300 g mixed minced meat; 1/2 bunch Chives

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Leek (leek; approx. 250 g)
2 Carrots
3 TABLESPOONS Oil
25 ml White wine
1 l Vegetable broth
175 g Cheddar cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g Processed cheese
300 g mixed minced meat
1/2 bunch Chives

Directions

1
Clean and wash the leek and cut into thin rings. Peel and quarter carrots and cut into small pieces.
2
Heat 1 tablespoon of oil in a large pot. Sauté the leek and carrots, up to 2 tbsp each, for 3-4 minutes, turning them over. Add wine, bring to the boil and simmer for 2-3 minutes. Add stock, bring to the boil again and simmer for about 15 minutes.
3
Grating cheddar cheese. Stir the cheddar and processed cheese into the soup halfway through the cooking time. Season soup with salt and pepper.
4
In the meantime heat 2 tablespoons of oil in a frying pan. Fry the minced meat and the rest of the vegetables for about 5 minutes while turning them. Season with salt and pepper. Wash chives, shake dry and cut into small rolls.
5
Add the minced meat mixture to the soup and sprinkle with chives.