Spring Vegetable Soup

2  tablespoons		all-purpose flour
1/4  teaspoon		salt
3  cups		low-fat (2%) milk
9  ounces		cubed scrubberd red potatoes
1  cup		carrots cut into think strips
1/2  cup		Vidalia onion, chopped
1  teaspoon		Emeril's Original Essence
2  cups		low fat vegetable stock
1/4  lb.		fresh green beans
2  tablespoons		freezed dried chives

Tip: For nutritional information on all the ingredients in Spring Vegetable Soup just click on each ingredient name. Then adjust the serving size for any Spring Vegetable Soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Combine flour and salt in medium sauce pan, whick in milk until blended. Bring to boil over medium-high heat, whisking constantly. cook, whisking constantly, until mixture slightly thickens, about 30 seconds. Remove suace pan from heat.

combine potatoes, carrots and onion in another medium sauce pan. Add vegetable stock and bring to a boil. Cover and cook over high heat untile vegetables are crisp tender, about 5 - 8 minutes, add Emeril's Essence and green beans during the last 2 or 3 minutes of cooking time.

Stir in milk mixture and cook, stirring occasionally, until vegetables are tender, about 3 to 5 minutes. Sprinkle with chives and serve.