Yield: 4 servings
Measure | Ingredient |
---|---|
1½ cup | Onion; finely chopped |
¼ cup | Celery; finely diced |
1 cup | Water; boiling |
½ teaspoon | Salt |
3 tablespoons | Butter (or marg.) |
3 tablespoons | Flour, all-purpose |
2½ cup | Milk |
1 teaspoon | Salt |
¼ teaspoon | Sugar |
⅛ teaspoon | Pepper |
⅛ teaspoon | Nutmeg, ground |
Combine onion, celery, water, and salt; cook in a covered saucepan unitl vegetables are tender. Put vegetable mixture through a coarse sieve, or puree in a blender for 1 minutes.
Melt butter in a saucepan; add flour and stir unitl blended.
Gradually stir in milk; cook over medium heat, stirring constantly, until slightly thickened. Add salt, sugar, pepper, and vegetable puree. Heat and serve. Sprinkle nutmeg over each serving.
SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-27-94