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Preparation time: 25 minutes
Cooking: 23 minutes
25 g (1oz/6 teaspoons) butter
1 small leek,washed and diced
45 g (1½ oz/¼ cup, plus 6 teaspoons) plain flour
850 ml (30 fl oz/3¾ cups) chicken stock
150 ml (5 fl) dry white wine
2 teaspoons chopped fresh chives
150 ml (5 fl) thick sour cream and croutons, to serve
In a saucepan, melt the butter and gently sauté the leek until soft. Stir in the flour and cook over a low heat for 1-2 minute.
Remove the pan from the heat and slowly add the stock,a little at a time, stirring well. Return to the heat and bring to the boil, stirring until thickened.
Add the wine, cover and simmer gently for 15 minutes; add the chicken and nutmeg and simmer for a further 5 minutes. Pour in the cream and heat gently without boiling, then stir in the chopped chives. Serve in warmed bowls with spoonfuls of thick sour cream and croutons
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