Kesakeitto -- Finnish Summer Soup |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Found this recipe in the 1973 cookbook, Scandinavian Cooking. 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 |
Directions:
1. 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.
2. Stir 2-3 tablespoons of the hot soup into beaten egg yolk, then return it to the soup.
3. Season to taste, then add margarine & parsley just before serving.
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