Finnish Summer Soup

Name: Finnish Summer Soup
Ingredients: 2 cups water; 6 small potatoes, peeled and halved; 1 teaspoon salt; 1/8 teaspoon white pepper; 2 tablespoons butter or 2 tablespoons margarine; 6 small green onions, cut into 3-inch lengths; 12 young fresh baby carrots, 1/2 lb; 1/2 lb young fresh green bean, cut into 1-inch lengths; 2 cups tiny peas, fresh shelled; 2 cups half-and-half (light cream); 3 tablespoons all-purpose flour

11 ingredients

7 steps

Ingredients

2 cups water
6 small potatoes, peeled and halved
1 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons butter or 2 tablespoons margarine
6 small green onions, cut into 3-inch lengths
12 young fresh baby carrots, 1/2 lb
1/2 lb young fresh green bean, cut into 1-inch lengths
2 cups tiny peas, fresh shelled
2 cups half-and-half (light cream)
3 tablespoons all-purpose flour

Directions

1

Heat water to boiling in a wide 5-quart pan; add potatoes.
2

Reduce heat; cover and simmer for 5 minutes.
3

Add salt, pepper, butter, onions, carrots, and green beans; simmer for 8 more minutes.
4

Add peas and cook for another 2 minutes or until vegetables are crisp-tender.
5

In a small bowl, stir together half and half and flour until smooth; stir into simmering vegetables.
6

Cook, stirring until soup slightly thickened (about 5 minutes)
7

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