Recipe for Finnish Summer Soup

2.00	c	Water
6.00	x	Small thin skinned potatoes*
1.00	ts	Salt
0.12	ts	White pepper
2.00	tb	Butter or margarine
6.00	x	Small boiling onions **
12.00	x	Young fresh baby carrots ***
0.50	lb	Young fresh green beens ****
2.00	c	Fresh sshelled tiny peas
2.00	c	Half and half (light cream)
3.00	tb	All purpose flour

Instructions:
* 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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