Cream of Parisian Vegetable Soup
16 to 18 oz. Frozen Vegetables (cauliflower, broccoli, and carrots)
2 C. Water (w/Tbsp. salt added)
1/2 C. Butter
1/2 C. Margarine
1/2 C. Chopped Celery
1/2 C. Chopped Onion
1 C. Flour
4 Chicken Bouillon Cubes (crushed)
6 C. Cold Milk
1 C. Diced Cooked Ham
1 tsp. White Pepper
Cook vegetables in water until just blanched or tender, drain.
Melt butter and margarine, saute onions and celery until the onions are translucent. Add flour and stir to blend. Add crushed bouillon cubes.
Stir in cold milk and stir until thick and smooth. Add ham and season with white pepper and salt.
Yield 3 quarts.