This is a very easy to make and delicious soup. The time it takes to finely chop the veggies is worth it. Try to keep all the veggies the size of the corn and peas. It is the flavor and texture that makes this soup so good.
2 tablespoons unsalted butter
2 tablespoons olive oil
2 cups carrots, finely diced (about a large handful of baby carrots)
2 cups onion, finely diced (about 1 medium size)
2 cups celery, finely diced (about 2 stalks)
4 cups potatoes, finely diced (about 2 medium size)
4 garlic cloves, medium size, finely chopped
4 cups chicken stock
2 cups whipping cream
2 cups corn, frozen
2 cups peas, frozen
½ teaspoon dried thyme
½ teaspoon ground pepper
2 tablespoons fresh basil, chopped
1. Melt the butter with the olive oil in a large stockpot.
2. Add the carrots, onions, celery and potatoes to the pot. Sauté’ over medium high heat for about 10 minutes.
3.Reduce heat to medium-low. Add the garlic and sauté for another 2 minutes. Stirring occasionally.
4. Add the flour, continue stirring for 2 more minutes. Make sure the flour is completely stirred in.
5. Add sea salt and chicken stock. The broth will thicken quickly. Cook until the veggies soften. If the stock gets to thick add a cup more broth or water.
6. Reduce heat to low. Add whipping cream, corn, peas, thyme, ground pepper and basil. Simmer 5 more minutes. Stirring occasionally.
Serve with a nice dinner roll.