Ingredients
375 ml chicken stock, divided
1 teaspoon finely chopped onion
1 clove garlic, finely chopped
120 ml milk
3 g salt
0.5 g black pepper
0.5 g chopped fresh parsley
0.5 g lemon pepper seasoning
1 pinch ground allspice
1 pinch ground paprika
240 ml milk
90 g all-purpose flour
Directions
Step 1
In a saucepan over medium-low heat, cook and stir the onion and garlic in 15 ml of chicken stock until softened (about 3 minutes). Pour in the remaining chicken stock and 120 ml of milk. Whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice, and paprika. Bring the mixture to a boil, then reduce the heat and simmer for 1 to 2 minutes.
Step 2
In a separate bowl, whisk together the remaining 240 ml of milk and all-purpose flour until smooth. Gradually whisk the milk mixture into the hot stock mixture. Continuously whisk until the soup thickens and almost comes to a boil.