Velouté Soup

Instructions

1. Prepare the roux
   In a heavy-bottomed saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 2-3 minutes until the mixture forms a smooth, blonde roux. Be careful not to brown the roux as we want a light-colored velouté.
2. Add the stock
   Gradually add the chicken stock, whisking constantly to prevent lumps from forming. Continue whisking until the mixture is smooth and begins to thicken slightly.
3. Add aromatics
   Add the diced onion, carrots, celery, bay leaf, and thyme sprigs to the pot. Bring the mixture to a gentle simmer, then reduce heat to low and cook for about 20 minutes, or until the vegetables are tender.
4. Strain the soup
   Remove the bay leaf and thyme sprigs. Using an immersion blender, purée the soup until smooth. Alternatively, transfer the soup in batches to a standard blender and purée, then return to the pot. For an extra silky texture, strain the soup through a fine-mesh sieve.
5. Finish with cream
   Return the strained soup to low heat and stir in the heavy cream. Season with white pepper and salt to taste. Heat gently until warmed through but do not allow to boil.
6. Serve
   Ladle the soup into warmed bowls and garnish with fresh chopped parsley. Serve immediately with crusty French bread on the side.