A delightful and creamy vegetable soup infused with aromatic herbs, perfect for a comforting meal.
In a 2-quart saucepan, combine the vegetable broth, onion, carrot, celery, parsley, thyme, and dill.
Simmering the vegetables with herbs enhances their flavor.
Cover the saucepan and simmer the mixture for 10 to 15 minutes, or until the vegetables are tender.
Ensure the vegetables are fully cooked for easier blending.
Transfer the mixture to a blender and blend until smooth.
Blend in batches if necessary to avoid overfilling the blender.
In the same saucepan, melt the butter over medium heat.
Use a wooden spoon to prevent scratching the pan.
Add the flour, salt, and white pepper to the melted butter and stir until smooth.
Cook the mixture briefly to remove the raw flour taste.
Gradually add the milk to the saucepan, stirring constantly until the mixture thickens.
Stirring constantly prevents lumps from forming.
Stir in the blended vegetable mixture and cook until heated through.
Taste and adjust seasoning if necessary.
Serve the soup warm, garnished with a sprinkle of fresh parsley if desired.
Pair with crusty bread for a complete meal.
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