1 soup spoon flour
1 liter of chicken
300 grs. 1 almond flour
Broth bunch of leeks
125 gr. butter
Salt and pepper

Peel the leeks and sofreírlos with the butter simmered. When they are soft, add the almond flour tablespoon of flour, a little stir until mix, and add the chicken broth. Let simmer 45 minutes about. Then crush it fine.