Finnish Summer Vegetable Soup

• 2 c. water
• 2 small carrots, sliced
• 1 medium potato, cubed
• 3/4 c. fresh or frozen green peas
• 1 c. fresh or frozen green beans
• 1/4 small cauliflower, separated
• 2 oz. fresh spinach, cut
• 2 c. milk
• 2 Tbsp. flour
• 1/4 c. whipping cream
• 1 1/2 tsp. salt
• 1/8 tsp. pepper
• snips of parsley

1. Add water, carrots, potato, peas, beans and cauliflower in a 3-quart pan.
2. Bring to a boil for 2 minutes.
3. Reduce heat to simmer; simmer for 10 to 15 minutes.
4. Add spinach.
5. Cook, uncovered, for 2 minutes.
6. Combine milk, cream, flour, salt and pepper.
7. Stir into vegetables; bring back to a boil for 1 minute. Reduce to a simmer and serve hot.
8. Garnish each serving with dill. Serve with rye bread.
9. Makes 10 (3/4-cup) servings.

water, carrots, potato, cauliflower, fresh spinach, milk, flour, whipping cream, salt, pepper, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=584000 (may not work)