This soup should be made with fresh vegetables. Serve with a bread and cheese platter as they do in Finland. If you can’t get fresh shelled green peas, use frozen tiny green peas.
Ingredients
- 2 cups water
- 5 small potatoes, peeled and halved
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons butter
- 6 cups green onions, cut into 3 inch lengths
- 12 baby carrots
- 1 ½ pounds fresh green beans, cut into 1-inch lengths
- 2 cups fresh shelled green peas
- 2 cups half-and-half
- 3 tablespoons all-purpose flour
Directions
Step 1
Heat water to boiling in a medium pot; add potatoes. Reduce heat and simmer until potatoes are tender, approximately 15 to 20 minutes.
Step 2
Add salt, pepper, butter, onions, carrots and green beans; simmer until tender then add peas.
Step 3
In a small bowl, stir together half-and-half and flour until smooth; stir into the simmering vegetables. Cook, stirring constantly until the soup is slightly thickened. Serve immediately.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 563 | |
% Daily Value * | |
Total Fat21g | 27% |
Saturated Fat13g | 63% |
Cholesterol60mg | 20% |
Sodium750mg | 33% |
Total Carbohydrate83g | 30% |
Dietary Fiber19g | 68% |
Total Sugars9g | |
Protein19g | |
Vitamin C129mg | 644% |
Calcium358mg | 28% |
Iron7mg | 41% |
Potassium2080mg | 44% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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