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.”

Tenga cuidado con las vistas y con la miel, qué mañana le puede pasar a usted.

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