Ingredients :
2 cuillères à soupe de beurre– 1 oignon moyen haché– 2 gousses d’ail hachées– 3 pommes de terre moyennes, pelées et coupées en dés– 2 carottes moyennes tranchées– 2 branches de céleri tranchées– 1 tasse de petits pois surgelés– 4 tasses de bouillon de légumes– 1 tasse épaisse crème ou lait– 2 cuillères à soupe de farine tout usage– Sel et poivre au goût– 1/2 cuillère à café de thym séché– 1/2 cuillère à café de romarin séché– Persil frais haché (pour la garniture)– Pain croustillant (pour servir)
Préparations :
*Sauté the Aromatics:**– In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.2. **Cook the Vegetables:**– Add the diced potatoes, sliced carrots, and sliced celery to the pot. Stir to combine. Cook for about 5 minutes, stirring occasionally.3. **Add the Broth and Seasoning:**– Pour in the vegetable broth. Add the dried thyme, dried rosemary, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the vegetables are tender.ADVERTISEMENT4. **Thicken the Soup:**– In a small bowl, whisk together the heavy cream (or milk) and flour until smooth. Slowly add this mixture to the soup, stirring constantly. Cook for an additional 5 minutes until the soup has thickened.5. **Add the Peas:**– Stir in the frozen peas and cook for another 5 minutes until the peas are heated through.6. **Adjust Seasoning:**– Taste the soup and adjust the seasoning with more salt and pepper if needed.7. **Serve:**– Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread on the side. ADVERTISEMENT
ENJOY