Rinse the millet with hot water, put it in a pot and add the vegetable soup. Simmer gently over low heat for about 15 minutes. In the meantime, clean the leek and cut into rings. Add the leek to the millet form and cook for about 10 more min.
Blend the soup with a hand blender, season with freshly grated nutmeg and refine with the whipped cream. Finally, sprinkle the chives on top.
Tip: As an alternative to the fresh chives, you can also use the freeze-dried.