Finnish summer soup

Yield: 5 servings

Measure Ingredient
2 cups Water
6 xes Small thin skinned potatoes*
1 teaspoon Salt
⅛ teaspoon White pepper
2 tablespoons Butter or margarine
6 xes Small boiling onions **
12 xes Young fresh baby carrots ***
½ pounds Young fresh green beens ****
2 cups Fresh sshelled tiny peas
2 cups Half and half (light cream)
3 tablespoons All purpose flour

* Potatoes peeled and halved ** or 6 green onions (including tops), cut into 3-inch lengths *** ½ 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: 1-⅔ cup Per serving: 9 grams protein, 34 grams carbohydrates, 49 milligrams cholesterol, 292 calories May be served with open faced sandwiches of cream cheese on rye, decorated with sliced vegetables.

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