Creamy Spring Vegetable Soup

40 g. butter
3 tbsp. all-purpose flour or cornmeal
2 c. milk
2 c. chicken stock
2 c. cream
2 c. chopped broccoli florets
3 zucchini, finely chopped
2 c. shelled fresh peas
1 bunch asparagus, trimmed and chopped
¼ c. finely grated parmesan cheese
⅓ c. chopped parsley
Sea salt and cracked black pepper

Heat the butter in a large saucepan over medium heat.  Add the flour or cornstarch and stir for one minute. Remove from the heat and whisk in the milk, stock and cream.  Return to heat and stir until the mixture boils and thickens, around 3 minutes.  Add the vegetables and simmer for 5 minutes.  Stir in the parmesan cheese and parsley, and salt and pepper to taste. Serve with croutons.


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