Creamy Broccoli and Carrot Soup

• 2 tablespoons butter, unsalted
• 2 tablespoons olive oil
• 3 cloves garlic or as needed, minced
• 1 large spanish onions diced
• 1 1/2 pounds broccoli, frozen or fresh
• 2 medium carrots or 1 large, or 3 to 4 small ones, diced
• 1 x salt and black pepper to taste
• 4 tablespoons flour, all-purpose
• 1 quart stock vegetable or chicken, 4 cups
• 1/2 cup milk
• 1 x croutons to serve, as needed

1. Add the butter and olive oil in a large pot or a dutch oven over medium-high heat.
2. Add the garlic and onion, stirring, and cook until onion is soft and fragrant, about 3 minutes.
3. Stir in the broccoli and carrot, and cook for another 5 minutes or until the vegetables just start to become tender and onions are translucent.
4. Sprinkle the flour over the vegetables, stirring until well mixed, and cook for 1 to 2 minutes, until the flour starts to become pale yellow color.
5. Pour in the stock and bring to a boil over high heat.
6. Simmer and uncovered until the broccoli and carrot is tender, 14 to 16 minutes.
7. Stir in the milk.
8. Puree the soup with an stand mixer or a hand-mixer.
9. Be careful, the soup is hot.
10. Return the soup into the pot, bring to a gentle simmer.
11. Season with salt and pepper to taste.
12. Serve with some croutons if desired.

butter, olive oil, garlic, onions, broccoli, carrots, salt, flour, vegetable, milk, croutons

Taken from recipeland.com/recipe/v/creamy-broccoli-carrot-soup-52952 (may not work)