Scandinavian Summer Vegetable Soup |
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Prep Time: 8 Minutes Cook Time: 20 Minutes |
Ready In: 28 Minutes Servings: 6 |
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This is a beautiful and delicious vegetable soup! Everyone at my home loves it, and guests always ask for the recipe. Don't be thrown off by the radishes...they do not have a strong taste in the soup at all, and have a wonderful taste when cooked in the soup. You can top it with shredded cheese if you like...Serve with crusty french bread or yeast rolls! Enjoy! Ingredients:
4 cups fresh or frozen cauliflower florets |
2 cups thinly sliced carrots |
2 cups fresh or frozen green peas |
1/2 cup sliced green onion |
1 teaspoon dried dill |
4 tablespoons butter or 4 tablespoons margarine |
4 tablespoons all-purpose flour |
1 teaspoon salt |
1/2 teaspoon white pepper |
2 cups milk |
2 cups cream |
2 slightly beaten egg yolks |
2 cups torn fresh spinach |
10 -12 radishes, sliced (1 cup) |
Directions:
1. In a large covered saucepan, cook cauliflower, carrots, peas, green onion and dillweed in boiling salted water for 10 minutes. Drain, reserving cooking liquid; add water if necessary to measure 2 cups.
2. In a large dutch oven, melt butter or margarine. Stir in the flour, salt and pepper. Add the reserved cooking liquid from the vegetables, the milk, and cream all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Slowly stir about 1 cup of the hot mixture into the egg yolk; return all to pan. Cook and stir over low heat 2 minutes more. Stir in cooked vegetables, spinach and radishes. Heat through.
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