1 lb. green beans
2 oz. butter
1 1/2 c. flour
6 oz. carrots and parsnips
1 3/4 c. cream
1 1/2 oz. onions
Parsley

Remove all the strings from the beans, them on the slant into small pieces and boil them in salt water until tender, together with the carrots and parsnips sliced into rounds. Make a roux of 2 ounces of butter and 1 1/2 pounces of flour. Add the onions finely chopped, season with minced parsley, and thicken the soup with the roux. Let the soup boil well. Season with pepper, add the sour cream and a little vinegar. Two pound of veal bones may be boiled in the soup and if desired, the flavor may be improved with a minute quantity of garlic.