Recipe for Finnish Summer Soup


2 cup water
6 single small thin skinned potatoes*
1 teaspoon salt
1/8 teaspoon white pepper
2 tablespoon butter or margarine
6 single small boiling onions **
12 single young fresh baby carrots ***
1/2 lb young fresh green beens ****
2 cup fresh sshelled tiny peas
2 cup half and half (light cream)
3 tablespoon all purpose flour


* Potatoes peeled and halved
** or 6 green onions (including tops), cut into 3-inch lengths
*** 1/2 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: 1-2/3 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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