Finely dice the onion and garlic, halve the leeks lengthways and slice them. Heat the oil in a
saucepan, fry the minced meat, diced onion and garlic until the meat is crumbly.
Add the leek and a little salt and sauté briefly. Pour in the stock and simmer for approx. 10 minutes Stir in the soft cheese and crème fraîche, bring to the boil and season to taste with salt, nutmeg and cayenne pepper.