| 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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