FINNISH SUMMER SOUP
This soup should be made with fresh vegetables. Serve with a bread and cheese platter as they do in Finland. If you can't get fresh shelled green peas, use frozen tiny green peas.
Provided by Maryanne
Categories Soups, Stews and Chili Recipes Soup Recipes
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 563.3 calories, Carbohydrate 82.9 g, Cholesterol 60 mg, Fat 20.7 g, Fiber 19.1 g, Protein 18.5 g, SaturatedFat 12.5 g, Sodium 749.6 mg, Sugar 9.2 g
FINNISH SUMMER VEGETABLE SOUP (KESäKEITTO)
"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.
Provided by Elmotoo
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 232.1, Fat 10.4, SaturatedFat 6.3, Cholesterol 37.5, Sodium 981.9, Carbohydrate 27.8, Fiber 4.7, Sugar 4.4, Protein 8.7
KESAKEITTO -- FINNISH SUMMER SOUP
Make and share this Kesakeitto -- Finnish Summer Soup recipe from Food.com.
Provided by Sydney Mike
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 207.8, Fat 6.4, SaturatedFat 2.5, Cholesterol 34.3, Sodium 208.1, Carbohydrate 31.3, Fiber 5, Sugar 5.5, Protein 7.6
FINNISH SUMMER SOUP
I love soup! :) I also collect Finnish recipes, and this is one of my adopted recipes. It looks like a dish my family and I would enjoy, so I hope to make it and edit it in the future.
Provided by Julesong
Categories Vegetable
Yield 5 serving(s)
Number Of Ingredients 11
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.
GOLDEN SUMMER SOUP
Make and share this Golden Summer Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Yam/Sweet Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a big soup pot, saute/stir the onions in hot oil, over medium-high heat for 2 mintues.
- Add in the carrots and 1 3/4 cups sweet potatoes; saute/stir for 1-2 minutes.
- Add in 1 1/2 cups water and 1 1/2 cups vegetable stock; cover and bring to a boil.
- Reduce the heat and simmer for 10 minutes or until potatoes are soft.
- Puree the mixture in a blender (or use an immersion blender) until mixture is smooth; set aside.
- Bring the remaining water and vegetable stock to a boil.
- Add in the remaining sweet potatoes; let simmer for 5 minutes.
- Add in the yellow squash, corn, turmeric, lemon juice and salt to taste; cover and simmer for 10 minutes.
- Add in the sage and reserved puree; stir to combine.
- Add in pepper to taste.
- Continue simmering until well heated.
- To serve, ladle into individual serving bowls; sprinkle grated Monterey Jack cheese on top or spoon a dollop of sour cream on top.
- Sprinkle with chopped fresh parsley.
Nutrition Facts : Calories 171.9, Fat 5.6, SaturatedFat 0.5, Sodium 831.2, Carbohydrate 29.8, Fiber 5.1, Sugar 8.3, Protein 4
FINNISH SUMMER SOUP
Make and share this Finnish Summer Soup recipe from Food.com.
Provided by Pepper Monkey
Categories Scandinavian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 521.8, Fat 20.5, SaturatedFat 12.5, Cholesterol 60, Sodium 1016.3, Carbohydrate 73.5, Fiber 15.5, Sugar 10.3, Protein 16.2
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