Finnish Summer Vegetable Soup Recipe

serve This With Freshly-baked Finnish Rye Bread And Some Cheese For A Nice Lunch.

2 Cups Water
2 Small Carrots, Sliced
1 Medium Potato, Cubed
3/4 Cup Fresh Or Frozen Green Peas
1 Cup Cut Fresh Or Frozen Green Beans
1/4 Small Cauliflower, Separated Into Florets
2 Ounces Fresh Spinach, Cut Up (2 Cups)
2 Cups Milk
2 Tablespoons All-purpose Flour
1/4 Cup Whipping Cream
1 1/2 Teaspoons Salt
1/8 Teaspoon Pepper
snipped Dill Weed Or Parsley

heat Water, Carrots, Potato, Peas, Beans And Cauliflower To Boiling In 3-quart Saucepan; Reduce Heat. Cover And Simmer Until Vegetables Are Almost Tender, 10 To 15 Minutes.

add Spinach; Cook Uncovered About 1 Minute. Mix 1/4 Cup Of The Milk And The Flour; Stir Gradually Into Vegetable Mixture. Boil And Stir 1 Minute.

stir In Remaining Milk, The Whipping Cream, Salt And Pepper. Heat Just Until Hot. Garnish Each Serving With Dill Weed.