Corn and Roast Vegetable Soup
1 cup roasted vegetables
2 cups of corn (4 ears cooked on Sunday)
1 small onion, chopped
4 tablespoons butter
4 tablespoons flour
1 quart of milk
Salt and pepper
2 teaspoons fresh chive, minced
Saute onions in 2 tablespoons butter until translucent; add corn and saute until brown bits form. Chop roasted vegetables into 1/4 inch pieces and saute. Add remaining butter and flour to form a roux. Cook or 5 minutes until flour is golden. Stirring frequently. Add 1 quart of milk in three application, thickening between applications. Add salt and fresh ground pepper