Ingredients Recap:
5 large potatoes, peeled and diced into 1-inch cubes
2 medium carrots, peeled and diced into 1-inch cubes
5 stalks celery, chopped
1 spring onion, chopped
7 1/2 cups (1.8 L) water
4 tablespoons extra virgin olive oil
5 tablespoons all-purpose flour
Salt and pepper, to taste
Optional garnish: chopped parsley, shredded cheese, or croutons
Instructions:
Prepare the Vegetables:
Peel and dice the potatoes and carrots into 1-inch cubes. Chop the celery and spring onion.
Cook the Vegetables:
In a large pot, bring the water to a boil. Add the potatoes, carrots, and celery. Cook over medium heat for 15–20 minutes, or until the vegetables are tender.
Make the Roux:
In a separate skillet, heat the olive oil over medium heat.
Whisk in the flour and cook for 1–2 minutes, stirring constantly, until lightly golden (this will remove the raw flour taste).
Incorporate the Roux:
