Wash the leek and cut into thin rings. Peel carrots, cut
divide into four and cut into small pieces. Heat 1 tbsp. of oil in a
large saucepan and fry the leeks and carrots for 4 minutes.
Pick up 2 tbsp. of vegetables for the garnish. Add the soup, bring to
the boil and simmer for about 15 minutes. Grate cheddar and stir into
the soup with the soft cheese after half the cooking time. Season the
soup with salt and pepper.
Heat 2 tbsp. of oil in a pan. Roast minced and remaining vegetables for
about 5 minutes until crumbly. Season with salt and pepper. Wash chives
and cut into rolls.
Serve in soup bowls and fold in minced meat.