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Last recipe(s) added: Oct 29, 2009

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Summer Soup

What You Need:


New potatoes, 4 to 6 small (1½-inch), peeled and halved or 1 large potato, peeled and cubed 2 cups green beans cut in 1-inch lengths ¼ cup water 1/8 teaspoon pepper 4 tiny onions (¾-inch) or 4 green onions cut in 3-inch lengths 16 very young carrots or 5 medium-size carrots, cut into 3-inch lengths 2 cups tiny new peas or one package frozen petit green peas 2 tablespoons melted butter 2 tablespoons flour 1 teaspoon salt 1¾ cups water 2 cups light cream (half-and-half)

How To Cook:

1. Put the potato, beans, ¼ cup water, and the pepper in a large covered casserole and cook in the microwave oven for 3 minutes.

2. Add the onion and carrots and cook until almost tender (about 10 minutes). Add the peas and cook until tender.

3. Blend the butter, flour, and salt. Gradually stir in the water. Add to the vegetables, stirring. Stir in the cream.

4. Cook, covered, until the liquid has thickened and reached the simmer stage, stirring from time-to-time to keep the flour in suspension. Do not let boil.

NOTE:

A little snipped parsley could be served over the soup as a garnish.

To Serve: 8

This recipe is also available in:

Cuisine » Europe » Finland

Main Ingredient » Vegetables » Beans

Main Ingredient » Vegetables » Carrot

Main Ingredient » Vegetables » Peas

Dish » Soup



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