Finnish Summer Soup Food
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 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.
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
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