Recipe - Finnish Summer Soup

2 cup Water
6 x Small thin skinned potatoes*
1 teaspoon Salt
1/8 teaspoon White pepper
2 tablespoon Butter or margarine
6 x Small boiling onions **
12 x Young fresh baby carrots ***
One half pound Young fresh green beens ****
2 cup Fresh sshelled tiny peas
2 cup Half and half (light cream)
3 tablespoon All purpose flour

* Potatoes peeled and halved
** or 6 green onions (including tops), cut into 3inch lengths
*** One half lb.
**** cut into 1inch lengths

Heat water to boiling in a wide 5quart 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 crisptender.

In a small bowl, stir together half and half and flour until smooth; stir
into simmering vegetables. Cook, stirring until soup slightly thickened
(about 5 minutes) Serving size: 12/3 cup

Per serving: 9 grams protein, 34 grams carbohydrates, 49 milligrams
cholesterol, 292 calories

May be served with open faced sandwiches of cream cheese on rye, decorated
with cut or sliced up vegetables.

From Sunset Menus & Recipes for Vegetarian Cooking, Lane Publishing Co.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegetar.zip