2 small leeks, sliced
1 large carrot, sliced
1 small parsnip, sliced
75 ml/5 tbsp single (light) cream
Grated nutmeg
Salt and freshly ground black pepper
Chopped parsley
Method:
Pour boiling water over the millet in a
sieve (strainer). Drain well, then place in a saucepan with the stock
and prepared vegetables. Bring to the boil, reduce the heat, cover and
simmer gently for about 25 minutes or until the millet and vegetables
are tender. Puree in a blender or food processor. Return to the
saucepan and stir in the cream. Season with nutmeg, salt and pepper to
taste. Reheat but do not boil. Ladle into warm bowls and sprinkle with
chopped parsley before serving.