- Slice the carrot. Roughly chop the onion.
Put peas, carrots and onions into a pot and cover with water. Add some salt and pepper and cook them until soft and tender.
- Drain softened vegetables, but keep the water they cooked in. Mince the veggies using a blender to get a smooth mash.
- Now, heat the oil into a pot and add flour. Cook stirring often just until it starts browning. Pour in milk and stir to break any possible lumps. Add the vegetable mash and combine. Pour some of the water you saved in step 2, just as much to get the desired thickness of the soup. Keep in mind that soup will thicken even more during cooling. Simmer for 2-3 more minutes and remove from fire. Spice with some more salt and pepper, if necessary.
Serve warm, with some roasted bread. You can decorate each plate with some cooking cream, if you wish.
Enjoy and bon appétit!