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Heat extra virgin olive oil in a small saucepan
over medium heat then add shallots and saute until
softened, 2-3 minutes. Add butter then, once
melted, sprinkle in flour and whisk to combine.
Cook while whisking for 1 minute then slowly add
splashes of chicken broth while whisking to create
a smooth sauce. Add milk and seasonings then turn
heat up to medium-high and bring soup to a bubble
while stirring constantly. Turn heat back down to
medium then simmer while stirring until soup is
fairly thick, 3-4 minutes. Remove saucepan from
heat then set aside to cool slightly. Can be done
several days ahead of time.
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