This Finnish Summer Soup is a celebration of fresh garden vegetables, blending tender potatoes, crisp carrots, sweet peas, and green beans in a velvety cream base. Unlike heavy winter stews, this dish is light yet satisfying, perfect for warmer evenings or as a gentle comfort meal. The combination of fresh vegetables and a simple roux-thickened cream creates a smooth, rich texture that highlights the natural sweetness of the produce. It’s an elegant vegetarian option that feels homey and inviting. Ideal for potlucks, casual family dinners, or when you want to showcase the best of seasonal greens. Simple ingredients come together quickly for a meal that is both nourishing and delicious.
Finnish Summer Soup
Description
This Finnish Summer Soup is a celebration of fresh garden vegetables, blending tender potatoes, crisp carrots, sweet peas, and green beans in a velvety cream base. Unlike heavy winter stews, this dish is light yet satisfying, perfect for warmer evenings or as a gentle comfort meal. The combination of fresh vegetables and a simple roux-thickened cream creates a smooth, rich texture that highlights the natural sweetness of the produce. It&# 226;ÂÂs an elegant vegetarian option that feels homey and inviting. Ideal for potlucks, casual family dinners, or when you want to showcase the best of seasonal greens. Simple ingredients come together quickly for a meal that is both nourishing and delicious.Ingredients
Directions
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Peel and halve the small thin-skinned potatoes.
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Cut the boiling onions into 3-inch lengths.
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Cut the baby carrots into 1-inch lengths.
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Trim and cut the green beans into 1-inch lengths.
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Heat water to a boil in a wide 5-quart pan.
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Add the potatoes to the boiling water.
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Reduce heat, cover, and simmer for 5 minutes.
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Add salt, white pepper, butter, onions, carrots, and green beans to the pan.
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Simmer for 8 minutes until 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.
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Stir the cream and flour mixture into the simmering vegetables.
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Cook, stirring constantly, until the soup thickens slightly, about 5 minutes.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 639.9kcal
- % Daily Value *
- Total Fat 28.3g44%
- Saturated Fat 14.9g75%
- Cholesterol 56.4mg19%
- Sodium 5204.6mg217%
- Total Carbohydrate 93.0g31%
- Dietary Fiber 21.4g86%
- Sugars 31.7g
- Protein 16.4g33%
* 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
Ensure the cream mixture is smooth before adding it to the soup to prevent lumps.
Do not let the soup boil vigorously after adding the cream, as this may cause it to curdle.
If using frozen peas, add them at the same time as the other vegetables and increase simmer time by 2-3 minutes.
This soup is best served fresh but can be refrigerated for up to 2 days. Reheat gently on the stove, stirring occasionally.
