Creamy Chicken Soup with Vegetables and Cream

Instructions

• 1
  Finely chop the onion and garlic. In a large pot, melt the butter over medium heat, add the onion and garlic, and sauté until translucent.
• 2
  Add the white flour and stir continuously for 30 seconds to lightly cook the flour without browning it. Pour in the chicken broth, stir well to avoid lumps, and bring to a boil. Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally to prevent sticking to the bottom. Pour in the cream, bring to a boil again, and simmer for another 5 minutes over low heat.
• 3
  Blend the soup very well with an immersion blender until perfectly smooth, then pass it through a fine sieve into a clean pot. Season with salt and pepper to taste.
• 4
  Cut or shred the cooked chicken meat into small pieces and add them to the soup to warm up. Cut the carrots, zucchini, and boiled potatoes into small cubes of approximately 0.5 cm.
• 5
  In a pan, over medium-high heat, melt the clarified butter (ghee). Add the carrots and sauté for 30 seconds. Add the zucchini and sauté for another 30 seconds, then add the potatoes and continue for another 30 seconds. Reduce heat by half, add the thyme, a pinch of salt and pepper, and stir for 1 minute. Remove the thyme from the pan.
• 6
  Distribute the sautéed vegetables into plates, pour the hot soup over them, and sprinkle with finely chopped green parsley and chives. Serve immediately.