RecipesFinnish Summer Soup
If you or a member of your family is a vegetable gardener, you must be familiar with the succulence and sweet flavor of tender young carrots, green beans, and tiny green peas. Finnish kesÓ¤keitto, or summer soup, combines these choice ingredients in a rich, creamy broth to make an elegant main dish. Serve it for luncheon or supper, with crisp crackers or rye wafers and cold cuts. (If you haven"t a vegetable garden, you can use frozen vegetables to replace the fresh ones.)
Ingredients:
4 to 6 small new potatoes, peeled and halved
2 cups water
2 teaspoons salt
1/4 teaspoon white pepper
2 tablespoons butter
4 tiny new onions, or 4 green onions cut in 3-inch lengths
16 very young (3-inch) fresh baby carrots, or 1 package (8 oz.) frozen whole baby carrots
2 cups fresh young snap beans, cut in 1-inch lengths, or 1 package (9 oz.) frozen cut green beans
2 cups fresh shelled tiny new peas, or 1 package (10 oz.) frozen petite green peas
2 cups half-and-half (half milk, half cream)
3 tablespoons flour
Method
*Cook the potatoes in simmering water for about 5 minutes.
*Control the heat so that the potaotes are not cooked to be tender.
*Add the salt, pepper, butter, onions, carrots, and green beans, and simmer for another 8 minutes more.
*Add the tiny green peas and cook another 2 minutes, or until the vegetables are tender crisp.
*Mix together the cream and flour until smooth.
*Stir into the simmering vegetables, and cook about 5 minutes, stirring, until soup is thickened.
*Makes about 6 servings. Tips:
*Preparation time for this soup can be done ahead, but require little attention over a long period of time.