Cream of Leek and Vermicelli Soup

4 leeks
3 tbsp. margarine
2 tbsp. flour
4 c. chicken stock
1 tsp. salt
1/4 tsp. pepper
2 c. milk
2 oz. vermicelli, broken up

Wash leeks and drain, cut off 2 inched below green leaves. Slice lengthwise, then into 1/4 inch pieces, rinse well. Saute leeks in margarine in a heavy saucepot for 15 minutes. Don't brown them. Add flour, stir and cook 10 minutes more. Meanwhile, boil chicken stock, salt and pepper, turn down heat and ladle 1 cup of this broth into flour and leek mixture in soup pot. Mix well. Add 2 cups milk to leek mixture and cook gently, stirring often, for 10 minutes, then turn off the heat. Boil the stock again and cook vermicelli in it, until soft. Add stock and vermicelli to soup pot; heat. Serve with Parmesan cheese. Serves 6 to 8 people.

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