Soups
A silky, nutritious, and elegant soup that brings the comfort of a classic restaurant appetizer to your home. This recipe features finely diced garden vegetables simmered to perfection and finished with a velvety milk and roux base. It is a light yet satisfying choice that the whole family will love, especially during the colder months.
Ingredients :
- 1 large onion
- 1 carrot
- 2 potatoes
- 2 zucchinis
- 2 tbsp butter
- 1 tbsp olive oil
- 6 cups water
- 1 tsp salt
- 1 tbsp flour
- 1 cup milk
Preparation :
- Thoroughly wash and peel all the vegetables. Dice the onion, zucchini, potatoes, and carrot into very small, uniform cubes.
- Heat one tablespoon of butter and the olive oil in a pot; sauté the onions first until translucent, then add the potatoes and carrots, continuing to sauté for a few more minutes.
- Finally, add the zucchinis, stir briefly, and pour in 6 cups of water and add salt.
- Cover the pot and simmer on low heat until all the vegetables are completely tender.
- In a separate small saucepan, melt the remaining tablespoon of butter. Add the flour and whisk over low heat for about 3 minutes until the raw flour smell disappears.
- Gradually pour the milk into the flour mixture, whisking constantly to ensure a smooth, slightly thickened consistency.
- Slowly pour this creamy milk mixture into the pot with the cooked vegetables while stirring continuously to combine.
- Simmer the soup for an additional 2-3 minutes on low heat, and serve hot.
