Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          Water
                        Small thin skinned potatoes*
   1      Teaspoon      Salt
     1/8  Teaspoon      White pepper
   2      Tablespoons   Butter or margarine
                        Small boiling onions **
                        Young fresh baby carrots ***
     1/2  Pound         Young fresh green beans ****
   2      Cups          Fresh shelled tiny peas
   2      Cups          Half and half (light cream)
   3      Tablespoons   All purpose flour

Preparation:

* 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.