2 lb. fresh green beans, cut 12 inch
Water enough to cover beans
2 tsp. salt
Pepper to taste
1/2 c. butter
1 1/2 to 2 c. half & half cream
2 tbsp. cornstarch
1/8 c. white vinegar

Cook beans until tender in just enough water to cover (level with beans) add salt. When done to tenderness add pepper, butter, half & half. Heat to boil (do not boil) mix small amount of water and cornstarch. Add to soup. Thicken before adding vinegar or milk will curdle. Start with 1/8 cup vinegar add more if necessary to suit taste.