| |
|
What You Need:
(To Serve: 8)
|
|
|
|
New potatoes, 4 to 6 small (1½-inch), peeled and halved or 1 large potato, peeled and cubed
2 cups green beans cut in 1-inch lengths
¼ cup water
1/8 teaspoon pepper
4 tiny onions (¾-inch) or 4 green onions cut in 3-inch lengths
16 very young carrots or 5 medium-size carrots, cut into 3-inch lengths
2 cups tiny new peas or one package frozen petit green peas
2 tablespoons melted butter
2 tablespoons flour
1 teaspoon salt
1¾ cups water
2 cups light cream (half-and-half)
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Put the potato, beans, ¼ cup water, and the pepper in a large covered casserole and cook in the microwave oven for 3 minutes.
|
2. Add the onion and carrots and cook until almost tender (about 10 minutes). Add the peas and cook until tender.
|
3. Blend the butter, flour, and salt. Gradually stir in the water. Add to the vegetables, stirring. Stir in the cream.
|
4. Cook, covered, until the liquid has thickened and reached the simmer stage, stirring from time-to-time to keep the flour in suspension. Do not let boil.
|
|
NOTE:
|
|
A little snipped parsley could be served over the soup as a garnish.
|
| |
|
|
|
|
