600g (1 lb., 5 oz.) green beans
60g (2.5 oz.) butter
50g (2 oz.) flour
200g (7 oz.) carrots and parsnips
200ml (7 fl. oz.) cream
40g (1 1/2 oz.) onions
Parsley

Slice the carrots and parsnips. Remove all the strings from the beans, cut them into small pieces and boil them together in salt water until tender. Make a roux of butter and the 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 pounds of veal bones may be boiled in the soup and, if desired, the flavour may be improved with a minute quantity of garlic.