Ingredients
-
2
-
2
-
1
-
3/4
-
1
-
1/4
-
2
-
2
-
2
-
1/4
-
1 1/2
-
1/8
-
2
-
-
Directions
Finnish Summer Vegetable Soup (Keskeitto), 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 , This looks really good, and although I have not yet tried it, I would imagine more herbs and seasonings would be nice This seems more of a fall soup to me, than a summer soup , This soup will work with any vegetables except maybe tomatoes I have used rutabaga and parsnips in it on occasion The veggie broth instead of water is good but not true Finnish Summer Soup with that No other herbs are really needed Just make sure you use enough dill I always add more than the recipe calls for We eat it with Finnish grill cheese or salmon and Finnish rye bread And don’t forget to add a pat of butter to your bowl before you eat it
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Steps
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1
Done
|
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
Done
|
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
Done
|
Stir in Remaining Milk, the Whipping Cream, Salt and Pepper. Heat Just Until Hot. Garnish Each Serving With Dill Weed. |
