Enter this soup, which is a spoonable take on pot pie filling, served with torn pieces of crispy puff pastry alongside.
Step 1 Preheat oven to 400°. Melt 3 Tbsp. unsalted butter in a medium Dutch oven or other heavy pot over medium-high heat. Sprinkle 3 Tbsp. all-purpose flour over and cook, whisking constantly, until combined and mixture is light golden brown, about 3 minutes. Add 3 large shallots, coarsely chopped, 2 medium carrots, peeled, coarsely chopped, 2 celery stalks, thinly sliced, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring occasionally, until carrots are slightly softened, 5-7 minutes.
[
Collection
]
[
|
...
]