Leek and Vermicelli Soup

Clean and slice the leeks, then saute in butter until soft. Keep the heat low and be careful not to let them brown.

Add red bell pepper and garlic; saute briefly.

Add the stock, pasta, salt and pepper.

Cover and simmer about 10 minutes.

To thicken the soup (optional), whisk together water and flour in a small bowl. Stir in half of flour/water mixture to thicken it slightly; use the rest to make it thicker.

Finally, stir in the milk and adjust seasonings to taste.

Serves 4.