Finnish Summer Soup

Servings: 5
Ingredients:

2 c  Water
6 sm Potatoes *
1 ts Salt
1/8 ts White Pepper
2 tb Butter Or Margarine
6 sm Boiling Onions **
12 x  Young Fresh Baby Carrots ***
1/2 lb Young Fresh Green Beans ****
2 c  Fresh Shelled Tiny Peas
2 c  Half And Half (Light Cream)
3 tb All-Purpose Flour

* Potatoes peeled and halved ** or 6 green onions (including tops), cut
into 3-inch lengths *** 1/2 lb. **** cut into 1-inch lengths
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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.