This Finnish Summer Soup is a celebration of peak-season produce, featuring tender potatoes, sweet peas, crisp green beans, and baby carrots. Unlike heavy winter chowders, this dish relies on a light broth enriched with half-and-half and a touch of flour to create a silky, comforting texture without being overly dense. The subtle heat of white pepper complements the natural sweetness of the fresh vegetables, while butter adds a rich, savory depth. It is the perfect warm-weather meal, ideal for using up garden harvests or farmers’ market finds. Simple, rustic, and deeply satisfying, this soup brings a taste of Nordic summer to your table, offering a light yet nourishing option for lunch or a casual dinner.
Finnish Summer Soup
Description
This Finnish Summer Soup is a celebration of peak-season produce, featuring tender potatoes, sweet peas, crisp green beans, and baby carrots. Unlike heavy winter chowders, this dish relies on a light broth enriched with half-and-half and a touch of flour to create a silky, comforting texture without being overly dense. The subtle heat of white pepper complements the natural sweetness of the fresh vegetables, while butter adds a rich, savory depth. It is the perfect warm-weather meal, ideal for using up garden harvests or farmers' market finds. Simple, rustic, and deeply satisfying, this soup brings a taste of Nordic summer to your table, offering a light yet nourishing option for lunch or a casual dinner.Ingredients
Directions
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Peel the potatoes and cut them in half. Peel the boiling onions and cut them in half lengthwise.
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Wash the baby carrots and green beans. Cut the green beans into 1-inch lengths.
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Bring the water to a boil in a wide 5-quart pot or Dutch oven.
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Add the potatoes to the boiling water. Reduce heat, cover, and simmer for 5 minutes.
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Add the salt, white pepper, butter, onions, carrots, and green beans to the pot.
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Simmer uncovered for 8 minutes, or until the vegetables are beginning to soften.
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Add the fresh peas and cook for another 2 minutes, until all vegetables are crisp-tender.
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In a small bowl, whisk together the half-and-half and flour until completely smooth and free of lumps.
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Pour the cream mixture into the simmering vegetables, stirring constantly.
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Continue to cook, stirring frequently, for about 5 minutes until the soup thickens slightly.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 681.2kcal
- % Daily Value *
- Total Fat 28.4g44%
- Saturated Fat 14.9g75%
- Cholesterol 56.4mg19%
- Sodium 5208.7mg218%
- Total Carbohydrate 102.3g35%
- Dietary Fiber 23.0g92%
- Sugars 33.7g
- Protein 17.8g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
* Use waxy potatoes like Yukon Gold or Red Bliss for best texture; they hold their shape better during simmering.
** Boiling onions are small, sweet onions. You can substitute regular small white or yellow onions if unavailable.
*** Baby carrots are ideal for this recipe as they cook quickly and retain a bit of crunch. If using large carrots, peel and dice them into 1/2-inch pieces.
**** Ensure green beans are trimmed and cut evenly for consistent cooking.
For a lighter version, you can substitute low-fat milk for the half-and-half, though the texture will be less rich.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk or water if the soup has thickened too much.
Frozen peas and green beans can be used if fresh are not available, but add them during the last 3-4 minutes of cooking to prevent mushiness.
