Side Pannel
Finnish Summer Soup
Finnish Summer Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Vegetarian, Soups
Ingredients List
- 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
Directions
* 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.
** 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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