Finnish Summer Soup

• 2 cups water
• 6 small potatoes, peeled and halved
• 1 teaspoon salt
• 1/8 teaspoon white pepper
• 2 tablespoons butter or 2 tablespoons margarine
• 6 small green onions, cut into 3-inch lengths
• 12 young fresh baby carrots, 1/2 lb
• 1/2 lb young fresh green bean, cut into 1-inch lengths
• 2 cups tiny peas, fresh shelled
• 2 cups half-and-half (light cream)
• 3 tablespoons all-purpose flour

1. Heat water to boiling in a wide 5-quart pan; add potatoes.
2. Reduce heat; cover and simmer for 5 minutes.
3. Add salt, pepper, butter, onions, carrots, and green beans; simmer for 8 more minutes.
4. Add peas and cook for another 2 minutes or until vegetables are crisp-tender.
5. In a small bowl, stir together half and half and flour until smooth; stir into simmering vegetables.
6. Cook, stirring until soup slightly thickened (about 5 minutes)
7. May be served with open faced sandwiches of cream cheese on rye, decorated with sliced vegetables.

water, potatoes, salt, white pepper, butter, green onions, carrots, green bean, tiny peas, light cream, allpurpose

Taken from www.food.com/recipe/finnish-summer-soup-7025 (may not work)