16-18 oz. cauliflower, broccoli & carrots (fresh or frozen)
1/2 c. butter
1/2 c. butter
1/2 c. chopped celery
1/2 c. chopped onion
4 cubes or tsp. chicken bouillon
6 c. cold milk
1 c. flour
1 c. diced ham
1 tsp. white pepper

Cook cauliflower, broccoli and carrots in 2 cups water until tender. Melt butter and butter; add celery and onion; saute until onions are slightly clear. Add flour and stir until well blended. Add bouillon (crush if using cubes). Stir in milk until thick and smooth. Drain most of water from cooked vegetables and add to milk mixture. Add ham and white pepper; salt to taste. Makes approximately 2 quarts.