Soup-e-Tareh Farangi (Leek Soup)

7 – 8 medium leeks
5 cups chicken broth, concentrated
1 cup shredded chicken
1/4 lb. butter
6 tablespoons flour
3 cups milk
salt, red pepper

Clean the leeks and slice them lengthwise through the green part so that the mud can be completely washed out.  Drain and chop into 1-inch pieces.  Bring the broth to a boil and add the leeks and shredded chicken.  Lower the fire to medium high and let the soup simmer.
Melt the butter in a 2-quart saucepan and stir in the flour until it is smooth.  Immediately pour in the milk and stir well.  The fire should be medium so that the sauce does not thicken too fast.  Stir constantly while it thickens to that it does not get lumpy.  As soon as it begins to bubble, remove from the fire and add to the broth, stirring while adding it.  Let simmer 1/2 hour, stirring occasionally.  Salt and pepper to taste.

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