---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Finnish Summer Soup
  Categories: Vegetarian, Soups/stews, Vegetables
       Yield: 5 servings
  
 	    2 c  Water				    12 x  Young fresh baby
      carrots ***
 	    6 x  Small thin skinned potatoes*	   1/2 lb Young fresh green beens
      ****
       1 ts Salt                                2 c  Fresh sshelled tiny peas
     1/8 ts White pepper                        2 c  Half and half (light cream)
       2 tb Butter or margarine                 3 tb All purpose flour
       6 x  Small boiling onions **        
  
   * 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
   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.
  
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