Description
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 frozen tiny green peas.
Ingredients
- 2 cups water
- 5 small potatoes, peeled and halved
- 1 teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 tablespoons butter
- 6 cups green onions, cut into 3 inch lengths
- 12 baby carrots
- 1 ½ 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
Instructions
- 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.
Servings: 4