Ingredients   10 medium leeks (white and light-green parts only), sliced and rinsed thoroughly   ¼ cup all-purpose flour   ¼ cup (½ stick) unsalted butter   1 tablespoon chopped tarragon   Salt and pepper to taste   1 quart low-sodium chicken broth   1 cup water       Directions       Slice the leeks to make about 8 cups. Melt the butter in a saucepan over medium high heat.    Stir in the leeks and stir-cook for 6–8 minutes to soften. Add the flour and stir-cook for 1 minute.    Add the water and broth and bring to a boil.    Simmer the mixture over low heat for about 10 minutes, whisking periodically.    Add the tarragon and combine well.    Transfer the mixture to a blender and puree it.    Return the soup to the saucepan and heat again. Season with salt and pepper.    Serve warm.”Cuando te callas, TELODAS:D Hosted on Acast. See acast.com/privacy for more information.

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