Creamy Chicken Soup with Vegetables

Finely chop the onion and garlic. In a pot over medium heat, melt the butter, then sauté the onion and garlic until translucent.

Add the plain flour and sauté for about 30 seconds, stirring constantly. Pour in the chicken stock, stir well, and bring to a boil. Reduce the heat and let the soup simmer uncovered for about 15 minutes, stirring occasionally to prevent sticking. Stir in the cream, bring briefly to a boil, and simmer gently for another 5 minutes.

Thoroughly purée the soup with an immersion blender and pass it through a fine sieve into a clean pot. Season with salt and pepper.