Finnish Summer Vegetable Soup (Kesäkeitto) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Soup is good food I found this for the World Tour. Serve this with freshly-baked Finnish Rye Bread and some cheese for a nice lunch. Ingredients:
2 cups water |
2 small carrots, sliced |
1 medium potato, cubed |
3/4 cup fresh green peas or 3/4 cup frozen green pea |
1 cup cut fresh green beans or 1 cup 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 |
2 tablespoons snipped dill weed or 2 tablespoons parsley |
Directions:
1. 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.
2. 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.
3. Stir in remaining milk, the whipping cream, salt and pepper. Heat just until hot. Garnish each serving with dill weed.
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