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Name: Finnish Summer Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 5
Cuisine: American
Ingredients: 2 c Water; 1 ts Salt; 2 tb Butter or margarine; 6 x Small boiling onions **; 2 c Half and half (light cream); 6 x Small thin skinned potatoes*; 2 c Fresh sshelled tiny peas; 3 tb All purpose flour; 1/2 lb Young fresh green beens ****; 1/8 ts White pepper; 12 x Young fresh baby carrots ***

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INGREDIENTS

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

Servings

INSTRUCTIONS

* Potatoes peeled and halved ** or 6 green onions (including tops), cut into 3-inch lengths *** 1/2 lb. **** cut into 1-inch lengths 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. 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: 1-2/3 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 sliced vegetables. From Sunset Menus & Recipes for Vegetarian Cooking, Lane Publishing Co. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegetar.zip

NOTES

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Finnish Summer Soup

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

* Potatoes peeled and halved  ** or 6 green onions (including tops), cut into 3-inch lengths  *** 1/2 lb.  **** cut into 1-inch lengths    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.    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: 1-2/3 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 sliced vegetables.    From Sunset Menus & Recipes for Vegetarian Cooking, Lane Publishing Co.  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegetar.zip

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Nutrition

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Serving Size: 1 Serving (110g)
Recipe Makes: 5 Servings

Calories: 100
Calories from Fat: 82 (82%)

Amt Per Serving		% DV

	Total Fat 9.1g	12 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 3.6g
	Polyunsanturated Fat 2.1g
Cholesterol 9.9mg		3 %
Sodium 5.2mg		0 %
Potassium 24.7mg		1 %
Total Carbohydrate 4.4g		1 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 4g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 100

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