3 large onions
3 celery sticks
2 carrots
4 tbsp butter
salt, pepper and nutmeg
3 cups chicken broth
3 cups milk
2 tbsp flour
3 tbsp white wine

Chop onion, celery and carrots. Melt butter in a large pan. Add vegetables and cook until the onions are soft, but not brown. Take vegetables from the pan and purée in a blender. In the same pan that the vegetables were softened in, melt butter. Add flour to make a roux. Slowly add chicken stock to the roux. Stir until the roux is well blended. Add wine, milk, salt, pepper, vegetables and nutmeg. Simmer for 10 minutes. Garnish with chopped or sprig of parsley.

Galerie de Paris
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