RECETAS Y COCINA

Ingredients

• 1 soupspoon of flour
• 1 litre of chicken broth
• 300 g of almond flour
• bunch of leeks
• 125 g butter
• Salt and pepper

Preparation

Peel and chop the leeks and saute them with the butter over a low heat.

When they are soft, add the almond flour and soupspoon of flour, stir until mixed, and add the chicken broth.

Leave to simmer for 45 minutes.

Then blend the soup to give it a fine consistency.

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