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Finnish Summer SoupRecipe : Finnish Summer Soup
Procedure :
2 Cups Water Small thin skinned potatoes* 1 Teaspoon Salt 1/8 Teaspoon White pepper 2 Tablespoons Butter or margarine Small boiling onions ** Young fresh baby carrots *** 1/2 Pound Young fresh green beans **** 2 Cups Fresh shelled tiny peas 2 Cups Half and half (light cream) 3 Tablespoons 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 May be served with open faced sandwiches of cream cheese on rye, decorated with sliced vegetables. |
