Cream Of Leek Soup
|White stock||750 Milliliter|
|Refined flour||30 Gram|
1. Wash and trim the leeks, slice thinly.
2. Cook leeks in stock till tender.
3. Press through a sieve to form a puree and return to fire.
4. Thicken with the butter and flour well creamed together.
5. Season to taste.
6. Add hot milk. Bring to boil and remove from fire.