Finnish summer soup
Yield: 5 servings
Ingredients:
- 2 c Water 12 x Young fresh baby carrots ***
- 6 x Small thin skinned potatoes* 1/2 lb Young fresh green beens ****
- 1 ts Salt 2 c Fresh sshelled tiny peas
- 1/8 ts White pepper 2 c Half and half (light cream)
- 2 tb Butter or margarine 3 tb All purpose flour
- 6 x Small boiling onions **
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 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.
