Keskeitto (Summer Vegetable Soup)
Description
This Keskeitto is a delightful fusion of fresh summer vegetables and rich, creamy textures. Featuring tender diced carrots, potatoes, string beans, cauliflower, and sweet peas, this soup captures the essence of a garden harvest. The base is thickened with a classic roux and finished with milk and egg yolk for a silky smooth consistency. While traditional versions may include shrimp, this recipe highlights the natural sweetness of the vegetables. It is a comforting yet light dish, ideal for warm evenings or as a healthy meal-prep option. The flavors are subtle and fresh, enhanced by a sprinkle of parsley or dill. Perfect for those looking for a nutritious, home-style soup that is easy to prepare with pantry staples.Ingredients
Directions
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Wash, scrape, and cut the carrots, potatoes, string beans, cauliflower, and radishes to the sizes specified in the ingredient list.
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Place all vegetables except the spinach in a 2-3 quart pot.
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Cover with cold water and add salt.
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Bring to a boil uncovered and cook for 5 minutes or until the vegetables are tender.
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Add the spinach and cook for another 5 minutes.
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Remove the pan from heat and strain the liquid through a fine sieve into a bowl, reserving the vegetable stock.
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Set the cooked vegetables aside in a separate bowl.
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Melt butter in the pan over moderate heat.
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Remove from heat and stir in the flour to form a paste.
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Slowly pour in the hot vegetable stock, beating vigorously with a wire whisk to prevent lumps.
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Beat in the milk and bring the mixture to a simmer, stirring constantly until thickened.
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In a small bowl, combine the egg yolk and heavy cream.
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Whisk in 1 cup of the hot soup, 2 tablespoons at a time, to temper the egg mixture.
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Slowly whisk the warmed egg yolk and cream mixture back into the soup.
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Add the reserved vegetables and, if using, the cooked shrimp to the soup.
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Bring to a simmer over low heat for 3 to 5 minutes, ensuring the shrimp and vegetables are heated through but do not boil vigorously.
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Taste and season with white pepper and additional salt if necessary.
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Pour into a soup tureen and sprinkle with finely chopped parsley or dill before serving.
Nutrition Facts
Servings 3 quarts
- Amount Per Serving
- Calories 130.9kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 92.2mg4%
- Total Carbohydrate 27.8g10%
- Dietary Fiber 7.7g31%
- Sugars 8.8g
- Protein 5.5g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
