Best Kesakeitto Finnish Summer Soup Recipes

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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

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

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

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

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