Title: Finnish summer soup
 Categories: Vegetarian, Soups, Vegetables
      Yield: 5 servings
 
      2 c  Water
      6 x  Small thin skinned potatoes*
      1 t  Salt
    1/8 t  White pepper
      2 T  Butter or margarine
      6 x  Small boiling onions **
     12 x  Young fresh baby carrots ***
    1/2 lb Young fresh green beens ****
      2 c  Fresh sshelled tiny peas
      2 c  Half and half (light cream)
      3 T  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 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.