Finnish Summer Soup

Name: Finnish Summer Soup
Yield: 5 serving(s)
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

Submitted by Julesong

"I love soup! :) I also collect Finnish recipes, and this is one of my adopted recipes. It looks like a dish my family and I would enjoy, so I hope to make it and edit it in the future."

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Ingredients:: 11
Serves:: 5

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

directions

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)
May be served with open faced sandwiches of cream cheese on rye, decorated with sliced vegetables.

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Reviews

I use all milk in this recipe (milk soup) also use red potatoes, and fresh corn off the cob. Other than this it is a summer delight that i've grown up with in Upper Michigan and continue any place i move when i find all the fresh ingrediants. And there has never been any leftovers and great with Finnish bread.

suzzayne
I love it! I've been making this soup for years, although I've made a few modifications to add a touch more flavor to the broth. Instead of boiling the potatoes in water, I use one cup of water and one cup of vegetable broth. I also add a few cloves of garlic (whole or chopped) and boil those along with the potatoes. I've also used FF half and half to reduce the calories and fat; this option works just fine.

863196
This was a nice soup, but didn't have a lot of flavor to me. Maybe I did something wrong. I would love to see other people's reviews on this and maybe I'll try it again this summer with veggies out of the garden. Thank you for sharing! LA :-)

L.A. Stewart
I've been making this soup for close to 20 years. It is my all-time favorite veggie soup. I take a batch to work once a year (for about 50) & have never yet had to bring any home. Even using all frozen/canned veggies it's excellent.

Jude1

Tweaks

I love it! I've been making this soup for years, although I've made a few modifications to add a touch more flavor to the broth. Instead of boiling the potatoes in water, I use one cup of water and one cup of vegetable broth. I also add a few cloves of garlic (whole or chopped) and boil those along with the potatoes. I've also used FF half and half to reduce the calories and fat; this option works just fine.

863196

RECIPE SUBMITTED BY

Julesong

Tukwila, 87

It's simply this: I love to cook! :) I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. I am proud to say that I have several family members who are also on RecipeZaar! My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. Cooking peeve: food/cooking snobbery. Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.

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