Clean, wash and cut the leek into rings. Steam in hot fat for about 3 minutes. Take out some leek rings and put aside. Pour 350 ml of water into the leek, add the herb rings and cook for 10 minutes in a closed saucepan. Puree with the chopping stick. Season with salt, pepper and nutmeg. Whip cream until semi-solid and fold into the soup with the remaining leek rings. Sprinkle the soup with crushed pink berries
Small bowl: Pillivuyt
Cutlery: Seal & Berking