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.