In early Summer as the first locally grown fresh vegetables become available in stores and markets, Finns make this simple and delicious summer vegetable soup. The soup really highlights the delicate flavors of the fresh vegetables in a subtle way. Even better when served with freshly baked bread, a light cheese and a white wine, preferably a lighter white such as a Sauvignon Blanc.
Finnish Summer Vegetable Soup – Ingredients
- 2 Cups of water
- A bunch of small carrots, in slices roughly a ½-inch thick
- 2 medium potatoes, diced into ½-inch cubes
- roughly 1 lb of Broccoli, cut into ½-inch florets
- roughly 1 lb of Cauliflower (quarter of a small cauliflower), cut into ½-inch florets
- 1 cup of fresh green peas and/or a cup of fresh green beans
- 1 bunch of green onions, thinly sliced
- 2 tablespoons of fresh Dill or Parsley (use dried Dill if fresh not available), finely chopped
- 1 1/2 teaspoons of Salt
- 1/8 teaspoon of freshly ground Black Pepper
- 2 Cups of Milk (you can use low fat milk if preferred)
- 1/2 Cup of Heavy Cream (substitute 2 tablespoons of all-purpose flour if you prefer not to use Cream and Butter)
- 1 tablespoon of Butter
Kesäkeitto – Ingredients
Finnish Summer Vegetable Soup – Instructions
- Wash all the vegetables thoroughly. Use a hard bristle brush for the new potatoes and new carrots
- Bring water to the boil, add potatoes and carrots and boil for 5 minutes
- Add broccoli, cauliflower, peas and beans, reduce hear and simmer for 5 minutes
- Add Salt, Pepper, and Green Onions and simmer for a further 2 minutes
- Add 1/2 the Milk and Butter and bring to boil. Boil and stir for 1 minute.
- Add remaining Milk and Cream (use 2 tablespoons of all-purpose flour if you prefer not to use Cream and Butter).
- Taste, and add more salt and pepper if needed for flavor
- Continue to heat until hot again. Serve and garnish with Dill or Parsley.
Enjoy your Finnish Summer Vegetable Soup! Hyvää ruohahalua! (Bon Appetit!)…………Nigel
Kesäkeitto – goes well with a chilled Sauvignon Blanc
