![Picture](/uploads/2/3/3/8/23383412/4248967.jpg)
250 g carrots
1 stalk of celery
1 medium onion, diced
30 g butter
2 tsp flour
2 ½ cups chicken broth
1/3 cup milk or cream
Salt and pepper
½ to 1 tbsp Herbes de Provence OR fresh or dried dill
1. Peel and slice the carrots
2. Slice the celery
3. Peel and chop onions
4. Put the broth in a large saucepan and heat until boiling
5. Place a large saucepan on high heat and add butter
6. Add all chopped, sliced ingredients and stir with wooden spoon
7. Cook for about 10 minutes, lid askew until carrots are softened and onions are lightly golden
8. Add flour and stir to evenly coat the vegetables
9. Add boiling broth to the vegetables
10. Stir and bring to a boil
11. Reduce heat and simmer for 15 minutes with lid on
12. Remove from heat, season with salt and pepper
13. Add the Herbes de Provence or dill
14. Use a blender and puree until smooth
15. Add milk or cream
16. Garnish and serve