Preparation:
Melt margarine over medium-high heat in a Dutch oven coated with cooking spray. Add leek, and saute 7 minutes or until tender. Add carrot, potato, water, and chicken broth, bring to a boil: cover, reduce heat, end simmer 30 minutes or until vegetables are tender. Let cool slightly.
Place one-third of leek mixture in a blender, and process until very smooth. Pour into a large bowl. Repeat procedure twice with remaining leek mixture. Return pureed leak mixture to pan. and set aside.
Place flour in a small bowl: gradually add milk, stirring with a whisk until blended. Add flour mixture, salt, and pepper to leek mixture in pan. Cook over medium heat 7 minutes or until thick and bubbly, stirring constantly. Ladle soup into bowls, and top with croutons. Garnish with edible flower petals, if desired. |
