Kesakeitto -- Finnish Summer Soup Recipe #373281
Found this recipe in the 1973 cookbook, Scandinavian Cooking.
by Sydney Mike
25 min | 5 min prep
SERVES 8
- 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
- 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.
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5 stars