"MAFALDA 'RE A FUCKING DISASTER, NO SINGLE UNDERSTAND!, NO SINGLE!!!"

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.” Hosted on Acast. See acast.com/privacy for more information.