Ingredients Jump to Instructions ↓

  1. 2 Cups Water Small thin skinned potatoes*

  2. 1 Teaspoon Salt

  3. 1/8 Teaspoon White pepper

  4. 2 Tablespoons Butter or margarine Small boiling onions ** Young fresh baby carrots **

  5. 1/2 Pound Young fresh green beans **

  6. 2 Cups Fresh shelled tiny peas

  7. 2 Cups Half and half (light cream)

  8. 3 Tablespoons All purpose flour Potatoes peeled and halved ** or 6 green onions (including tops), cut into 3-inch lengths **

  9. 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

  10. 2 minutes or until vegetables are crisp-tender.

Instructions Jump to Ingredients ↑

  1. 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 May be served with open faced sandwiches of cream cheese on rye, decorated with sliced vegetables.


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