1 1/2 lb. ham bone with meat
15 whole allspice
8 to 10 sprigs parsley
4 sprigs summer savory (1 tsp. dried)
1 sm. onion, minced
1 1/2 c. diced potatoes
2 c. cut green beans
1/2 c. light cream
1 tbsp. butter
2 tsp. salt

Place ham bone in soup kettle with water to cover. Tie allspice, parsley and savory in small cheesecloth bag or put in tea ball, add to kettle. Simmer 2 hours, adding more water if needed. Add onion, potatoes and beans, cook until vegetables are tender, 20 to 30 minutes. Remove spice ball. Just before serving, blend in cream, butter and salt. Makes 8 to 10 servings.