Ingredients:

2 cups water
6 small potatoes, peeled and halved
1 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons butter or margarine
6 small green onions, cut into 3-inch lengths
12 young fresh baby carrots, 1/2 lb
1/2 lb young fresh green beans, cut into 1-inch lengths
2 cups tiny peas, fresh shelled
2 cups half-and-half (light cream)
3 tablespoons all-purpose flour

Preparation:
1. Heat water to boiling in a wide 5-quart pan; add potatoes.
2. Reduce heat; cover and simmer for 5 minutes.
3. Add salt, pepper, butter, onions, carrots, and green beans; simmer for 8 more minutes.
4. Add peas and cook for another 2 minutes or until vegetables are crisp-tender.
5. In a small bowl, stir together half and half and flour until smooth; stir into simmering vegetables.
6. Cook, stirring until soup slightly thickened (about 5 minutes)
7. May be served with open faced sandwiches of cream cheese on rye, decorated with sliced vegetables.

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