Finnish Summer Vegetable Soup Kesäkeitto Recipes

FINNISH SUMMER VEGETABLE SOUP (KESäKEITTO)

Steps:

• 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.

KESAKEITTO -- FINNISH SUMMER SOUP

Steps:

• In a large sauce pan, bring water, sugar & salt to a boil, then add milk, peas, cauliflower, carrot & potatoes. Reduce heat & simmer 10-15 minutes, or until vegetables are tender.
• Stir 2-3 tablespoons of the hot soup into beaten egg yolk, then return it to the soup.
• Season to taste, then add margarine & parsley just before serving.

SCANDINAVIAN SUMMER VEGETABLE SOUP

Steps:

• In a large covered saucepan, cook cauliflower, carrots, peas, green onion and dillweed in boiling salted water for 10 minutes. Drain, reserving cooking liquid; add water if necessary to measure 2 cups.
• In a large dutch oven, melt butter or margarine. Stir in the flour, salt and pepper. Add the reserved cooking liquid from the vegetables, the milk, and cream all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Slowly stir about 1 cup of the hot mixture into the egg yolk; return all to pan. Cook and stir over low heat 2 minutes more. Stir in cooked vegetables, spinach and radishes. Heat through.

FINNISH SUMMER SOUP

Steps:

• Heat stock to boiling in a medium pot; add potatoes. Reduce to a Simmer until potatoes are soft, about 20 minutes.
• Add salt, pepper, butter, onions, carrots and green beans; simmer until tender then add peas. If you can't find fresh peas, frozen works just fine.
• In a small bowl, stir together half-and-half and flour until smooth; stir into the simmering vegetables slowly.
• Cook, stirring constantly until the soup is slightly thickened. Serve immediately.

FINNISH SUMMER SOUP

Steps:

• 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)
• May be served with open faced sandwiches of cream cheese on rye, decorated with sliced vegetables.

FINNISH SUMMER SOUP

Steps:

• Heat water to boiling in a medium pot; add potatoes. Reduce heat and simmer until potatoes are tender, approximately 15 to 20 minutes.
• Add salt, pepper, butter, onions, carrots and green beans; simmer until tender then add peas.
• 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.