Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Water 12 x Young fresh baby carrots ***
6 x Small thin skinned potatoes* 1/2 lb Young fresh green beens ****
1 ts Salt 2 c Fresh sshelled tiny peas
1/8 ts White pepper 2 c Half and half (light cream)
2 tb Butter or margarine 3 tb All purpose flour
6 x Small boiling onions **

* Potatoes peeled and halved
** or 6 green onions (including tops), cut into 3-inch lengths
*** 1/2 lb.
**** cut into 1-inch lengths
Heat water to boiling in a wide 5-quart pan; add potatoes. Reduce heat;
cover and simmer for 5 minutes. Add salt, pepper, butter, onions,
carrots, and green beans; simmer for 8 more minutes. Add peas and cook
for another 2 minutes or until vegetables are crisp-tender.
In a small bowl, stir together half and half and flour until smooth; stir
into simmering vegetables. Cook, stirring until soup slightly thickened
(about 5 minutes) Serving size: 1-2/3 cup
Per serving: 9 grams protein, 34 grams carbohydrates, 49 milligrams
cholesterol, 292 calories
May be served with open faced sandwiches of cream cheese on rye, decorated
with sliced vegetables.

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