Finnish Summer Soup

SUBMITTED BY: Maryanne

"This soup should be made with fresh vegetables. Serve with a bread and cheese platter as they do in Finland If you can't get fresh shelled green peas, use 1 (10 ounce) package of frozen tiny green peas."

SERVINGS & SCALING

Original recipe yield: 4 servings

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INGREDIENTS

2 cups water
5 small potatoes, peeled and halved
1 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons butter
6 cups green onions, cut into 3 inch lengths
12 baby carrots
1 1/2 pounds fresh green beans, cut into 1-inch lengths
2 cups fresh shelled green peas
2 cups half-and-half
3 tablespoons all-purpose flour

READ REVIEWS (2)

DIRECTIONS

Heat water to boiling in a medium pot; add potatoes. Reduce heat and simmer until potatoes are tender, approximately 15 to 20 minutes.
Add salt, pepper, butter, onions, carrots and green beans; simmer until tender then add peas.
In a small bowl, stir together half-and-half and flour until smooth; stir into the simmering vegetables. Cook, stirring constantly until the soup is slightly thickened. Serve immediately.

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REVIEWS

Reviewed on Dec. 19, 2003 by MLM

Maryanne, thank you for submitting this recipe. This soup was my Swedish father's favorite "taste of home" and it is wonderful to have the recipe. My family added (with the potatoes) a handful of beet stems, cut into 1" - 2" lengths. We also used more pepper and added a tiny bit of garlic. People who do not tolerate milk will find that this particular combination of vegetables makes a tasty side dish.

7 users found this review helpful