Finnish Summer Soup
|Water||2 Cup (32 tbs)|
|Thin skinned potatoes||6 Small, peeled and halved|
|White pepper||1⁄8 Teaspoon|
|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.