This recipe works for most vegetables – although I don’t recommend it for members of the cabbage family. My favorites: peas, celery, spinach, asparagus, mushrooms
3 tbsp butter
2 tbsp flour
1 tsp salt
1/8 tsp pepper
4 cups milk (or dilute with up to 2 cups of vegetable/chicken broth)
1 cup cooked pureed vegetables (of your choice)
Melt butter. Blend in flour, salt and pepper. Stir until well mixed. Remove from heat and blend in liquid ingredients. Bring to a boil and boil for 1 minute, stirring constantly. Then add the pureed vegetables. Cook for 10 minutes over low heat, stirring frequently.