Cream Of Leek Soup
|Leeks||8 Ounce (1 Bunch)|
|All purpose flour||4 Ounce|
|Chicken stock||2 1⁄4 Cup (36 tbs)|
|Heavy cream||1 Pint|
|Chopped parsley||2 Tablespoon|
Clean leeks thoroughly of all sand, then cut into thin slices and set aside.
Melt butter in a saucepan, stir in the flour, and add the chicken stock gradually.
Stirring constantly, cook on low heat until smooth (about 2 minutes).
Add the leeks and spices, and simmer for about 20 minutes or until leeks are tender, stirring frequently.
Before serving, mix in heavy cream.
Garnish with chopped parsley.