Finnish Summer Soup

Recipe Ingredients

2 cups	474ml	Water
		Skinned potatoes* - ¥
1 teaspoon	5ml	Salt
1/8 teaspoon	0.6ml	White pepper
2 tablespoons	30ml	Butter or margarine
1 tablespoon	15ml	Boiling onions ** (small)
		Young fresh baby carrots ***
1/2 lb	227g / 8oz	Young fresh green beans ****
2 cups	474ml	Fresh shelled tiny peas
2 cups	474ml	Half and half - (light cream)
3 tablespoons	45ml	All purpose flour

Recipe Instructions

* 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 May be served with open faced sandwiches of cream cheese on rye, decorated with sliced vegetables.

Source:
Barb Bain, [email protected]

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