Finnish Summer Soup

If you or a member of your family is a vegetable gardener, you must be familiar with the succulence and sweet flavor of tender young carrots, green beans, and tiny green peas. Finnish kesakeitto, or summer soup, combines these choice ingredients in a rich, creamy broth to make an elegant main dish.

Ingredients:
4 to 6 small new potatoes, peeled and halved 2 cups water
2 teaspoons salt
1/4 teaspoon white pepper
2 tablespoons butter
4 tiny new onions, or 4 green onions cut in 3-inch lengths
16 very young (3-inch) fresh baby carrots, or 1 package (8 oz.) frozen whole baby carrots
2 cups fresh young snap beans, cut in 1-inch lengths, or 1 package (9 oz.) frozen cut green beans
2 cups fresh shelled tiny new peas, or 1 package (10 oz.) frozen petite green peas
2 cups half-and-half (half milk, half cream)
3 tablespoons flour

Method
Cook the potatoes in simmering water for about 5 minutes (they should not be tender). Add the salt, pepper, butter, onions, carrots, and green beans, and simmer 8 minutes more. Add the tiny green peas and cook another 2 minutes, or until the vegetables are tender crisp. Mix together the cream and flour until smooth. Stir into the simmering vegetables, and cook about 5 minutes, stirring, until soup is thickened. Makes about 6 servings.

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