INGREDIENTS
½ cup cooked potato, diced
½ cup leek, thinly sliced
½ cup cooked carrots, diced
2 tbsp onion
1 ½ cup chicken broth
2 tbsp butter
2 tbsp all-purpose flour
1 cup milk
1 tbsp parsley
1 tsp salt
Pepper
PROCEDURES
1. In saucepan,
fry onion and leek in butter until tender. Add flour and mix very well.
2. Pour milk, little by little, and cook for 10 minutes. Keep mixing.
3. Blend potato, carrot, chicken broth and parsley in blender.
4. Add milk mixture, salt and blend once again.
5. Cook in saucepan for 2 minutes, constantly stirring..
6. Serve with parmesan cheese.
Yields: 04 small bowls