Best Finnish Summer Vegetable Soup Kesäkeitto Recipes

KESAKEITTO -- FINNISH SUMMER SOUP

Kesakeitto -- Finnish Summer Soup image

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

Ingredients

2 1/2 cups water
1 tablespoon granulated sugar
1/4 teaspoon salt
2 1/2 cups milk
1 (10 ounce) package frozen peas
1/2 head cauliflower, cut into flowerets
1 medium carrot, diced
5 small potatoes, peeled, quartered
1 egg yolk
2 tablespoons margarine
1 tablespoon fresh parsley, chopped

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 VEGETABLE SOUP (KESäKEITTO)

Finnish Summer Vegetable Soup (Kesäkeitto) image

"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

Ingredients

2 cups water
2 small carrots, sliced
1 medium potato, cubed
3/4 cup fresh green peas or 3/4 cup frozen green pea
1 cup cut fresh green beans or 1 cup frozen green beans
1/4 small cauliflower, separated into florets
2 ounces fresh spinach, cut up (2 cups)
2 cups milk
2 tablespoons all-purpose flour
1/4 cup whipping cream
1 1/2 teaspoons salt
1/8 teaspoon pepper
2 tablespoons snipped dill weed or 2 tablespoons parsley

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

FINNISH SUMMER SOUP

Finnish Summer Soup image

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

Ingredients

2 cups water
6 small potatoes, peeled and halved
1 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons butter or 2 tablespoons margarine
6 small green onions, cut into 3-inch lengths
12 young fresh baby carrots, 1/2 lb
1/2 lb young fresh green bean, cut into 1-inch lengths
2 cups tiny peas, fresh shelled
2 cups half-and-half (light cream)
3 tablespoons all-purpose flour

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 SOUP

Finnish Summer Soup image

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

Ingredients

2 cups water
5 small potatoes, peeled and halved
1 teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons butter
6 cups green onions, cut into 3 inch lengths
12 baby carrots
1 ½ pounds fresh green beans, cut into 1-inch lengths
2 cups fresh shelled green peas
2 cups half-and-half
3 tablespoons all-purpose flour

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

Finnish Summer Soup image

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

Ingredients

2 cups vegetable stock
5 small potatoes, peeled and halved
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
2 tablespoons butter
6 green onions, cut into 3 inch lengths
12 baby carrots
1 1/2 lbs fresh green beans, cut into 1-inch lengths
2 cups fresh shelled green peas
2 cups half-and-half
3 tablespoons all-purpose flour

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