Chicken, Leek & Celery soup

4 cups chicken stock
1 bay leaf
7 oz skinless boned chicken breast
4 Tbsp all-purpose flour
3 tsp unsalted butter
1 small onion, finely chopped
3 large leeks, including green parts, thinly sliced
2 stalks celery, peeled and thinly sliced\
2 Tbs heavy cream (optional)
freshly grated nutmet
salt and pepper
fresh cilantro or parsley, to garnish

1. heat stock in small saucepan with bay leaf until it is steaming. Add the chicken breast and simmer gently for 20 min. or until firm to the touch. Discard bay leaf. Remove chicken and when cool enough to handle, cut into small cubes
2. Put flour in a bowl. Very slowly whisk in enough stock to make a smooth liquid, adding about half the chicken stock.
3. heat butter in heavy-based saucepan over a med. low heat. Add onion, leeks and half of the celery. Cook for 5 minutes, stirring frequently until the leeks begin to soften.
4.Slowly pour in flour and stock mixture, and bring to a boil, stirring constantly. Stir in the remaining stock with a large pinch of salt, if it is unsalted. Reduce heat, cover and cook gently for about 25 min, until vegetables are tender.
5. Allow soup to cool slightly, then puree until smooth.
6. Return soup to the saucepan and stir in cream and nutmeg. Season with salt, if needed, and pepper. Place over med-low heat. Add the chicken breast and remaining celery. Simmer for about 15 minutes, until the celery is just tender, stirring occasionall.
taste and adjust seasoning. Enjoy!

Serving Size: Makes 3-4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user JOEYCAT.