Finnish summer soup
5 servings
Ingredients
| Quantity | 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 |
Directions
* 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.