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Kesäkeitto (Summer Vegetable Soup)

Kes=84 Keitto (Summer Vegetable Soup recipe image
This creamy Summer Vegetable Soup, known as Kesäkeitto, is a classic Finnish favorite that brings the freshness of the garden to your table. It features a rich blend of diced carrots, potatoes, cauliflower, and fresh green peas, all simmered in a velvety milk and cream base. The texture is smooth yet substantial, with tender vegetables providing a delightful contrast. It is a perfect comfort food for cooler evenings or a light, nutritious lunch. Simple to prepare with common pantry staples, this soup is versatile and family-friendly. Serve it with crusty bread for a complete meal that feels both homey and elegant.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 210
Dietary: Vegan
Description
This creamy Summer Vegetable Soup, known as Kesäkeitto, is a classic Finnish favorite that brings the freshness of the garden to your table. It features a rich blend of diced carrots, potatoes, cauliflower, and fresh green peas, all simmered in a velvety milk and cream base. The texture is smooth yet substantial, with tender vegetables providing a delightful contrast. It is a perfect comfort food for cooler evenings or a light, nutritious lunch. Simple to prepare with common pantry staples, this soup is versatile and family-friendly. Serve it with crusty bread for a complete meal that feels both homey and elegant.
Ingredients
  • Carrots, diced
  • Green peas, fresh
  • Cauliflower florets, small
  • Potatoes, diced
  • String beans, fresh, cut in 1/4-inch strips
  • Butter
  • Flour
  • Milk
  • Egg
  • Heavy cream
  • Salt
  • White pepper
  • Parsley or dill, finely chopped
Directions
  1. 1
    Wash and prepare the vegetables: dice carrots and potatoes, cut cauliflower into small florets, trim and cut string beans into 1/4-inch strips.
  2. 2
    Place carrots, potatoes, cauliflower, and string beans in a large pot. Cover with cold water and add 1 teaspoon of salt.
  3. 3
    Bring to a boil and cook uncovered for 5 minutes, or until the vegetables are tender but still firm.
  4. 4
    Add fresh peas and cook for another 5 minutes.
  5. 5
    Strain the vegetables, reserving both the cooked vegetables and the hot liquid separately.
  6. 6
    In a clean pot, melt butter over moderate heat. Remove from heat and stir in flour to create a roux.
  7. 7
    Slowly pour in the reserved hot vegetable liquid while whisking vigorously to prevent lumps. Stir in the milk.
  8. 8
    In a small bowl, whisk together the egg yolk and heavy cream.
  9. 9
    Temper the egg mixture by slowly whisking in 1 cup of the hot soup base, 2 tablespoons at a time.
  10. 10
    Slowly pour the warmed egg and cream mixture back into the soup pot, whisking constantly.
  11. 11
    Return the reserved vegetables to the soup and bring to a gentle simmer.
  12. 12
    Season with white pepper and additional salt to taste.
  13. 13
    Serve immediately, garnished with finely chopped parsley or dill.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 210kcal
% Daily Value *
Total Fat 10.5g17%
Saturated Fat 6.5g33%
Cholesterol 55mg19%
Sodium 600mg25%
Total Carbohydrate 25g9%
Dietary Fiber 4g16%
Sugars 6g
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: finnish, summer, vegetable, soup, cream, cauliflower, carrots, potatoes, peas, comfort, easy, healthy, dinner, lunch
Read it online: https://www.chefs-mate.com/recipe/kes84-keitto-summer-vegetable-soup/