Finnish Summer Vegetable Soup Keskeitto Recipes

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.

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.

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.

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.

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.

Steps:

• Place all ingredients, except basil, in a large soup pot.
• Bring to a boil, and then reduce heat to a gentle simmer and cook for 20 minutes or until veggies are tender.
• Mix in the basil and adjust seasoning.
• Thin the soup with a little more stock if you find it too thick.
• Vegetable stock could be used instead of chicken.