How to make
Peel and cut the carrots into short strips and put them in boiling salted water with the finely chopped onions. After 10 minutes, make a roux from the butter and flour, dilute and add it to the soup along with 1 savory sprig (crushed).
Boil the potato soup until tender, making sure to cook well. Upon presentation of the soup, put 1 tablespoon of crumbled feta cheese and finely chopped parsley in each bowl.
