Title: Finnish Summer Soup
Categories: Vegetarian Soup Vegetable
Yield: 5 Servings

2	c	Water
6	x	Small thin skinned potatoes*
1	ts	Salt
1/8	ts	White pepper
2	tb	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	tb	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.

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