Finnish Summer Soup Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Water,
Small thin skinned potatoes*,
1 tsp: Salt,
1/8 tsp: White pepper,
2 tbsp: Butter or margarine,
Small boiling onions **,
Young fresh baby carrots ***,
1/2 lbs: Young fresh green beens ****,
2 cup: Fresh sshelled tiny peas,
2 cup: Half and half, light cream
3 tbsp: 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.
Source from luhu.jp
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.
Source from luhu.jp