Leek Soup

1. 

unsalted butter 2 oz (60 g) • leek 12.25 oz (350 g)

Melt butter in a pot over medium heat. Add leek chopped into half moon shape and cook for 5 minutes.

2. 

all-purpose flour / plain flour 2 tbsp

Sprinkle with flour and stir well. Cook for a few minutes.

3. 

water 1.05 quart (1000 ml) • chicken bouillon 0.25 oz (10 g) • vegetable bouillon 0.25 oz (10 g)

Add one liter of chicken broth or bouillon and one liter of water. We used jelly gravy we have from roasting chicken in water.

4. 

semi skimmed milk 1,5% ¾ cup (200 ml)

At the end mix in one glass of milk and bring it to the boil. We can serve it with dry fried bread cut into small pieces.