Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Water
4 Green onions
3 Asparagus spears
1 md Zucchini; quartered lengthw
-ise
1 Broccoli stalk; peeled qu
-artered lengthwise
1 c Milk; approximate
1/4 c Butter; (1/2 stick)
1 md Onion; finely chopped
1 Celery stalk; finely choppe
-d
2 tb Flour; all purpose
Salt and freshly ground pepp
-er
Cilantro sprigs; optional

Bring 1-1/2 cups water to boil in base of steamer. Place green
onions, asparagus, zucchini and broccoli on steamer rack. Cover and
cook until vegetables are just tender, about 5 minutes. Transfer
vegetables to plate and cool. Reserve steaming water. Add enough
milk to reserved steaming water to measure 2 cups liquid. Dice
vegetables and then set aside.
Melt butter in heavy large skillet or Dutch oven over medium-low
heat. Add onion and celery and cook until tender, stirring
occasionally.
Meanwhile, bring milk mixture to simmer. Stir into skillet.
Bring to boil, stirring constantly. Add diced vegetables to soup and
heat through. Season with salt and pepper. Garnish with cilantro and
serve.

Bon Appetit, May, 1988.

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