Creamy Chicken Soup with Vegetables and Cream

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.

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.

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.