Ingredients
- 2 cups water
- 2 cups shelled tiny peas (fresh)
- 1/2 pound young green beans (fresh)
- 2 tablespoons butter
- 3 tablespoons all purpose flour
- 1 teaspoon salt
- 1/8 teaspoon pepper (white)
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 May be served with open faced sandwiches of cream cheese on rye, decorated with sliced vegetables.