Halve the leek lengthways, wash and cut into oblique pieces. Heat the butter and sweat the leek in it. Add the semolina, stir briefly and pour on the chicken stock. Let simmer for 15 minutes.
Then stir in the whipped cream, season with salt, pepper and nutmeg. Pluck the parsley, chop and stir in. If you like, you can now add pumpkin seed oil.
Tip: If children don`t like vegetables, just puree them. Almost always worked.
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