Recipe for Finnish summer vegetable soup
Finnish Summer Vegetable Soup (Kesäkeitto)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.
Social Bookmarking
Digg this! | Post to del.icio.us | Post to Furl | Add to Netscape | Add to Yahoo! | Rojo
|
