Finnish Summer Soup

Ingredients

• 2 cups water
• 6 small potatoes, peeled and halved
• 1 teaspoon salt
• 1/8 teaspoon white pepper
• 2 tablespoons butter or 2 tablespoons margarine
• 6 small green onions, cut into 3-inch lengths
• 12 young fresh baby carrots, 1/2 lb
• 1/2 lb young fresh green bean, cut into 1-inch lengths
• 2 cups tiny peas, fresh shelled
• 2 cups half-and-half (light cream)
• 3 tablespoons all-purpose flour

Instructions

1. Heat water to boiling in a wide 5-quart pan; add potatoes.
2. Reduce heat; cover and simmer for 5 minutes.
3. Add salt, pepper, butter, onions, carrots, and green beans; simmer for 8 more minutes.
4. Add peas and cook for another 2 minutes or until vegetables are crisp-tender.
5. In a small bowl, stir together half and half and flour until smooth; stir into simmering vegetables.
6. Cook, stirring until soup slightly thickened (about 5 minutes)
7. May be served with open faced sandwiches of cream cheese on rye, decorated with sliced vegetables.