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1 leek, 2 carrots, 3 tablespoons of oil, 25 ml white wine, 1 l vegetable broth, 175 g cheddar cheese, salt, pepper, 400 g processed cheese, 300 g mixed minced meat, 1/2 bunch of chives
Clean, wash and cut the leek into thin rings. Peel and quarter the carrots and cut them into small pieces.
Heat 1 tablespoon of oil in a large saucepan. Sauté the leek and carrots, except for 2 tbsp each, while turning for 3-4 minutes. Add the wine, bring to the boil and let simmer for 2-3 minutes. Pour in the broth, bring to the boil again and simmer for about 15 minutes.
Grate cheddar cheese. Stir the cheddar and processed cheese into the soup halfway through the cooking time. Season the soup with salt and pepper.
In the meantime heat 2 tablespoons of oil in a pan. Fry the chopped meat and remaining vegetables in it for about 5 minutes. Season with salt and pepper. Wash the chives, shake them dry and cut them into rolls.
Add the minced mixture to the soup and sprinkle with chives.
1 leek, 2 carrots, 3 tablespoons of oil, 25 ml white wine, 1 l vegetable broth, 175 g cheddar cheese, salt, pepper, 400 g processed cheese, 300 g mixed minced meat, 1/2 bunch of chives
Clean, wash and cut the leek into thin rings. Peel and quarter the carrots and cut them into small pieces.
Heat 1 tablespoon of oil in a large saucepan. Sauté the leek and carrots, except for 2 tbsp each, while turning for 3-4 minutes. Add the wine, bring to the boil and let simmer for 2-3 minutes. Pour in the broth, bring to the boil again and simmer for about 15 minutes.
Grate cheddar cheese. Stir the cheddar and processed cheese into the soup halfway through the cooking time. Season the soup with salt and pepper.
In the meantime heat 2 tablespoons of oil in a pan. Fry the chopped meat and remaining vegetables in it for about 5 minutes. Season with salt and pepper. Wash the chives, shake them dry and cut them into rolls.
Add the minced mixture to the soup and sprinkle with chives.
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