Cream Of Chicken Leek Soup
The original recipe came from super food ideas magazine aug 2005. i have changed it a little to suit our tastes. this is also lovely left unprocessed.
Steps
Heat oil in a large saucepan over medium heat.
Add leek , celery & carrot and cook for 6-7 minutes or until soft then remove to plate.
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.
Return to heat and stir until mixture comes to the boil.
Return vegetables to saucepan.
Using a stick blender process until thick and creamy - or use a food processor.
Return to heat and add chicken and parsley heat through and serve.
Ingredients
olive oil, leek, celery, carrots, butter, plain flour, evaporated skim milk, chicken stock, cooked chicken, flat leaf parsley