4 level tbsp. instant polenta
1 tsp. turmeric
100 g leeks
2 tbsp. butter
1 whole bunch of parsley
1/2 l beef stock
1/8 l cream
Sprinkle of Pelzmann’s pumpkin seed oil
Salt, pepper, Nutmeg

Cut leeks in halves lengthwise, wash and cut into thin strips. Wash parsley, remove stems and finely chop leaves. Heat butter gently in a saucepan until it begins to foam. Add leek and sauté lightly.

Pour in polenta, fry for a while, add turmeric and stock, bring to the boil and simmer gently for about 5 mins on a low heat. Season to taste with salt, pepper and nutmeg.

Whisk in the cold butter and fold in the whipped cream. Serve in deep soup plates, sprinkle with plenty of Pelzmann’s pumpkin seed oil and decorate with deep-fried leek strips and deep-fried parsley.

Content: 0.5 Liter (25.98 / 1 Liter)

Pumpkin Seed Oil 0.5l

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