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Finnish Summer Soup

Source of Recipe


Sunset: Vegetarian Cooking






List of Ingredients



• 2 cups water
  
• 4 to 6 small thin-skinned potatoes, peeled and halved
  
• 1 tsp salt
  
• 1/8 tsp white pepper
  
• 2 Tbsp butter
  
• 6 green onions (including tops), cut into 3-inch lengths
  
• 12 fresh baby carrots (1/2 lb)
  
• 1/2 lb. fresh young green beans, cut into 1-inch lengths
  
• 2 cups fresh, shelled, tiny peas
  
• 2 cups half-and-half (light cream)
  
• 3 Tbsp all-purpose flour
  






Instructions



1. 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 minutes longer. Add peas and cook for another 2 minutes or until vegetables are crisp-tender.
   
   
2. In a small bowl, stir together half-and-half and flour until smooth; stir into simmering vegetables. Cook, stirring, until soup is slightly thickened (about 5 minutes).
   
   Makes 5 servings.