Cream Of Chicken & Leek Soup

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 teaspoons olive oil
• 1 -2 leek, halved & washed (cut into short thin strips)
• 2 stalks celery, thinly sliced
• 2 carrots, peeled and diced
• 1/4 cup butter
• 1/3 cup plain flour
• 1/3 cup evaporated skim milk (can be substituted) or 1/3 cup cream (can be substituted)
• 6 -8 cups chicken stock
• 2 -3 cups cooked chicken, chopped
• 1/4 cup flat leaf parsley, finely chopped

Recipe

• 1 heat oil in a large saucepan over medium heat.
• 2 add leek, celery & carrot and cook for 6-7 minutes or until soft then remove to plate.
• 3 melt butter in saucepan over medium heat until foaming, stir in flour and cook for 1 minute. remove from heat and gradually whisk in cream and stock.
• 4 return to heat and stir until mixture comes to the boil.
• 5 return vegetables to saucepan.
• 6 using a stick blender process until thick and creamy - or use a food processor.
• 7 return to heat and add chicken and parsley heat through and serve.