Recipe from Diane Estes
4 C fresh vegetable, chopped fine
5 C chicken stock
5 T butter
4 T flour
3 C light cream
salt & pepper
Chop/peel veg. Place in pan with 3 C stock. Cook over med. heat until veg. are tender. (Set aside 1/2C choice pieces of cooked veg. to use as garnish). Puree the remaining cooked veg. together with veg water in blender or press through strainer. Melt butter in soup kettle, blend in flour, stir in cream. Simmer over low heat, stirring constantly for 3mins. Stir in pureed veg & remaining 2 C of chicken stock, simmer for 3 mins. This can be used for cauliflower, spinach or cucumber.
