I’m in a distinctly Scandinavian mood this week, it seems. On Wednesday I posted a recipe for traditional Swedish pancakes and today I’m sharing yet another Finnish dish with you all. Have to say, this one is an absolute cracker.
Kesäkeitto translates as “summer soup” and, without wanting to sound like a complete cheese-ball, this is exactly what it tastes like: sunshine in a bowl. Though quite easy to make at any time of year using mature vegetables or even frozen, this nourishing soup is really special when made with young, tender produce. Prettier too.
(Serves 4 generously)
A few parsley stalks
1 bay leaf
8 baby carrots, halved length-ways then width ways
5 radishes, quartered
4 baby new potatoes, cut into 8 chunks each
1/2 head of cauliflower, seperated into small florets
Handful of green beans, trimmed and cut in half
75g peas (fresh or frozen)
2 large handful of spinach leaves
1 tspn salt
1 tblspn butter
1 tblspn plain flour
1 egg yolk
- Add the herbs and all the vegetables (apart from the spinach) to a pan. Add water until veg is covered by 1 inch of liquid. Add the salt.
- Bring the water to a boil and simmer for 5 minutes. Add the spinach and simmer for 5 more minutes.
- Drain the vegetables reserving the stock that has been created and discarding the herbs.
- In a heavy based pan melt the butter and add the flour. Stir to create a roux. Add 4 ladles of stock one at a time, whisking out all lumps. Add the rest of the stock and the milk to create a rich milky stock.
- In a small bowl, mix together the egg yolk and cream. Gradually add 50ml of the milky stock to the eggy-cream to create a smooth sauce then gradually add this sauce back into the pan with the milky stock, whisking smoothly all the while.
- Add the vegetables back into the stock and heat through. Season carefully.
- Serve sprinkled with dill.