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Finnish Summer Soup

Veggie.Lover's picture
  Water 2 Cup (32 tbs)
  Thin skinned potatoes 6 Small, peeled and halved
  Salt 1 Teaspoon
  White pepper 1⁄8 Teaspoon
  Butter/Margarine 2 Tablespoon
  Boiling onions/6 green onions including tops 6 Small, cut into 3 inch lengths
  Young baby carrots 1⁄2 Pound (12 Very Fresh, Young / 1 Package Frozen Whole Ones)
  Young green beans/1 package, 9 ounce frozen cut green beans 1⁄2 Pound, cut into 1-inch lengths
  Shelled tiny peas/1 package, 10 ounce frozen tiny green peas 2 Cup (32 tbs), use fresh
  Half and half 2 Cup (32 tbs) (Light Cream)
  All purpose flour 3 Tablespoon

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.

Recipe Summary

Difficulty Level: 
Better Buy
Summer, Healthy

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Average: 4 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2347 Calories from Fat 740

% Daily Value*

Total Fat 84 g129.7%

Saturated Fat 50.7 g253.7%

Trans Fat 0 g

Cholesterol 243.6 mg81.2%

Sodium 2405.1 mg100.2%

Total Carbohydrates 347 g115.6%

Dietary Fiber 63.7 g254.8%

Sugars 65.5 g

Protein 73 g145.5%

Vitamin A 748.5% Vitamin C 609.2%

Calcium 81.7% Iron 100.4%

*Based on a 2000 Calorie diet

Finnish Summer Soup Recipe