1 leek, rinsed & chopped
15 ml margarine 1 tbsp
4 medium potatoes, diced
2 medium carrots, diced
2 medium parsnips, diced
2 stalks celery, diced
1.25 L chicken stock 5 cup
250 ml chicken, cooked & diced 1 cup
2 ml salt 1/2 tsp
1 ml pepper 1/4 tsp
15 ml fresh parsley, finely chopped 1 tbsp
15 ml fresh chives, finely chopped 1 tbsp
Melt the margarine in a large soup pot and add leek. Simmer for 10 minutes. Add all vegetables to pot; pour in stock and chicken. Bring to a boil. Reduce heat; cover and simmer 35 minutes or until vegetables are at desired tenderness. Season with salt and pepper to taste. Serve with generous amounts of chopped parsley and chives.
Serves 6