Summary

Ingredients

• 1 liter vegetable stock, a bit more
• 100 g millet
• 2 medium carrot (s)
• 1 leek
• 1 medium onion (s)
• zucchini
• some tarragon, dried
• 2 tablespoon chives, cut into small rolls
• some parsley
• possibly chervil
• Seasoned Salt
• pepper
• butter

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Instructions

1. Rinse the millet with hot water and simmer gently with the broth for about 10 minutes.
2. Finely dice the onion, cut the leek into fine rings and grate the carrots or cut into small cubes. Add the vegetables and herbs (except for the chives) to the soup and simmer for another 10-15 minutes (if you like, you can also cook some grated zucchini). If you don`t like the soup so thick, just add a little broth. If you want, you can refine the soup with a piece of butter. Season the soup with herb salt and spices and serve garnished with chives.