3 c. chopped fresh or frozen vegetables, - asparagus, broccoli, spinach
or cauliflower
1 c. chicken broth
3 tbsp. butter
1/4 c. flour
2 c. milk
1 c. shredded Jack cheese
8 oz. sour cream

Put vegetables in a 3 quart pan with chicken broth. Bring to a boil. Cover and simmer 15 to 20 minutes or until vegetables are tender. Reserve 1 cup of vegetables and puree remainder of vegetables and liquid in blender.

Melt butter in same pan. Add flour and stir until smooth. Gradually whisk in milk. Add pureed vegetables and the reserved vegetables. Add cheese and simmer slowly over low heat until cheese melts. Add sour cream. Do not boil. Serves 4 to 6.

Vol.