Cream Of Chicken & Leek Soup - cooking recipe

Ingredients

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

Preparation

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.