Finnish Summer Soup
Summer’s most tender offerings – petite new peas, baby carrots, tiny oions, new potatoes – bob in a light cream soup. For a luncheon, you could serve mdoerate-size portions of this delightful soup with an array of decorated open-faced sandwiches. For supper you could serve larger portions accompanied by a bread-and-cheese platter.
2 cups water
4 to 6 small thin-skinned potatoes, peeled and halved
1 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons butter or margarine
6 small boiling onions, or 6 green onions (including tops), cut into 3-inch lengths
12 very young fresh baby carrots (1/2 pound) or 8 oz frozen whole baby carrots
1/2 lb fresh young green beans, cut into 1-inch lengths, or 9 oz frozen cut green beans
2 cups fresh, shelled, tiny peas or 10 oz frozen tiny green peas
2 cups half-and-half (light cream)
3 tablespoons all-purpose flour
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Heat water to boiling in a wide 5-quart pan; add potatoes.l 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 is slightly thickened (about 5 minutes). Makes five 1 2/3-cup servings.
