basic cream soup

by Diana

5 tbsp butter
2 tbsp flour
2 c. chicken or turkey stock
2 c. finely chopped vegetable (lettuce, broccoli, spinach, peas, carrots, cauliflower or asparagus can be used)
1 c. whipping cream
salt and pepper

Melt 3 tbsp of butter in a saucepan over medium heat and stir in the flour. Add chicken stock, stirring with a whisk until the liquid is smooth. When the mixture has begun to thicken (~ 5 minutes), reduce the heat, cover and cook for 15 minutes. Add vegetable* (s) and cream and allow to cook over a very low heat for 5 minutes, Season to taste and stir in remaining butter. 
*anything but lettuce should already be parboiled prior to finely chopping.