Seasoned pureed cooked vegetables and vegetable juice
2 1⁄2 Cup (40 tbs)
Thin white sauce
2 Cup (32 tbs)
Prepare 1 1/2 cups fresh corn, onions, peas, carrots, cauliflower, celery, asparagus, or Brussels sprouts or a mixture of any of these and simmer in 1 1/2 cups salted water or chicken broth until very tender.
Press through a sieve or food mill and measure, adding a little more liquid if necessary to bring mixture to about 2 cups.
Stir into the cream sauce and taste for seasoning.
Dilute mixture with a little more milk if necessary.