Finnish Summer Soup Recipe

* Potatoes peeled and halved ** or 6 green onions (including tops), cut into 3-inch lengths *** 1/2 lb. **** cut into 1-inch lengths

Step 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 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.

Things You'll Need

  • 2c Water
  • 6 Small thin skinned potatoes*
  • 1ts Salt
  • 1/8ts White pepper
  • 2tb Butter or margarine
  • 6 Small boiling onions **
  • 12 Young fresh baby carrots ***
  • 1/2lb Young fresh green beans ****
  • 2c Fresh shelled tiny peas
  • 2c Half and half (light cream)
  • 3tb All purpose flour

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