15 ml butter
15 ml flour
125 ml onion, finely chopped
125 ml celery, finely chopped
250 ml broccoli, finely chopped
250 ml cauliflower, finely chopped
175 ml asparagus, finely chopped
500 ml milk
10 ml chicken bouillion
In a large pot; melt butter. Stir in flour slowly. Add onion, celery, broccoli, cauliflower and asparagus. Saute until vegetables are golden.
Add milk and heat over medium heat, stirring often. Add chicken bouillion. Cook until slightly thickened and vegetables are tender.
You can serve as is or blend in processor.
Serves 2