How To make Finnish Summer Soup
2 Cups Water
Small thin skinned potatoes* 1 Teaspoon Salt
1/8 Teaspoon White pepper
2 Tablespoons Butter or margarine
Small boiling onions ** Young fresh baby carrots *** 1/2 Pound Young fresh green beans ****
2 Cups Fresh shelled tiny peas
2 Cups Half and half (light cream)
3 Tablespoons 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 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 May be served with open faced sandwiches of cream cheese on rye, decorated with sliced vegetables.
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Finnish Summer Food
While Finnish winter staples such as hearty stews keep us warm during the cold months, we prefer our summer food to be light, fresh and easy to prepare. Our cold climate gives us slow growing but intensely flavoured fresh produce. From the late summer berries to the new potatoes of spring, the tastes are pure and unique. The simpler life at the summer cottage and the closeness of nature make this a time of fresh, simple and local food.
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