| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Vegetarian, Soups, Vegetables |
5 |
Servings |
INGREDIENTS
| 2 |
c |
Water |
| 6 |
x |
Small thin skinned potatoes* |
| 1 |
ts |
Salt |
| 1/8 |
ts |
White pepper |
| 2 |
tb |
Butter or margarine |
| 6 |
x |
Small boiling onions ** |
| 12 |
x |
Young fresh baby carrots *** |
| 1/2 |
lb |
Young fresh green beens **** |
| 2 |
c |
Fresh sshelled tiny peas |
| 2 |
c |
Half and half (light cream) |
| 3 |
tb |
All purpose flour |
INSTRUCTIONS
* 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.
From Sunset Menus & Recipes for Vegetarian Cooking, Lane Publishing Co.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegetar.zip
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