Ingredients:

  • 4 Tbsp Unsalted Butter (60 g)
  • 1 Tbsp Olive Oil (15 ml)
  • 1 large Yellow Onion, finely diced (200 g)
  • 2 medium Carrots, peeled and diced (150 g)
  • 2 stalks Celery Stalks, diced (100 g)
  • 2 cloves Garlic, minced
  • 3 Tbsp All-Purpose Flour (plain, 45 g)
  • 6 cups Low-Sodium Vegetable Stock (1.4 Liters)
  • 3 sprigs Fresh Thyme Sprigs (tied together)
  • 1 cup Whole Milk or Half-and-Half (240 ml)
  • 1 tsp Kosher Salt (plus more to taste)
  • ½ tsp Black Pepper, freshly ground
  • Pinch Freshly Grated Nutmeg

Instructions:

  1. Melt the butter and olive oil in a Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are soft and translucent (sweated), but not browned. Add the minced garlic and cook for 1 minute until fragrant.
  2. Sprinkle the all-purpose flour over the softened vegetables. Stir continuously for 1–2 minutes to create a thick paste (roux) and cook out the raw flour taste. Slowly whisk in about 1 cup (240ml) of cold vegetable stock until the mixture is fully incorporated and smooth.
  3. Pour in the remaining vegetable stock. Add the thyme sprigs and the initial measure of salt and pepper. Bring the soup to a low boil, then immediately reduce the heat to a gentle simmer. Cover partially and simmer for 15–20 minutes, or until all vegetables are fork-tender.
  4. Remove and discard the thyme sprigs. Use an immersion blender to carefully blend the soup directly in the pot until it is completely smooth and velvety. Alternatively, use a standard blender, working in batches.
  5. Return the blended soup to the stove if needed. Stir in the whole milk (or half-and-half) and the pinch of nutmeg. Heat gently until piping hot, but do not allow it to boil after adding the dairy. Taste the soup and adjust the seasoning aggressively with salt and pepper until the flavors pop.