How to cook Croatian Roux Soup (Ajnpren juha or prežgana Juha)

Melt butter in a large pot over medium heat until foamy.

Add flour and whisk continuously for about 5-7 minutes until the roux is golden brown.

Stir in chopped onion, carrot, and celery; cook until softened, about 5 minutes.

Add minced garlic and cook for an additional minute until fragrant.

Pour in vegetable broth gradually, whisking to prevent lumps.

Add diced potato, bay leaves, and thyme; bring to a simmer.

Reduce heat and simmer for 15-20 minutes until potatoes are tender.

Remove bay leaves and stir in milk; heat through without boiling.

Season with salt and black pepper to taste.

Garnish with chopped parsley before serving.

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