Finnish Summer Vegetable Soup (Kes keitto)

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Suvi

 

Finnish Summer Vegetable Soup (Kes keitto)

 

2 cups water

2 small

carrots, sliced

1 medium potato, cubed

3/4 cup fresh or frozen green peas

1

cup cut fresh or frozen green

beans

1/4 small cauliflower, separated into florets

2 ounces fresh

spinach, cut up (2 cups)

2 cups milk or soy milk

2 tablespoons all-purpose

flour

1/4 cup whipping cream or soy creamer

1 1/2 teaspoons salt

1/8 teaspoon

pepper

snipped dill weed or parsley, (better with the dill)

 

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.