Peel and grate the carrots. Rinse the leek, cut in half lengthwise and cut into narrow slices. Chop the cheese.
Sauté carrots in oil, add leeks, briefly continue to soften, pour beef broth and let everything bubble together. Add milk and season. Make about 15 min. gradually add cheese, let melt. Season with sherry and fold in the sour cream.
Our tip: Use young, tender carrots!
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