Keskeitto (Summer Vegetable Soup)

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.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Advanced

Servings: 3

Calories: 130.9

Dietary: Vegan

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

Carrots; diced
Green peas; fresh
Cauliflower flowerettes (sm)
Potatoes; diced
String beans; fresh, cut in
Red radishes; halved
Spinach; fresh, washed, drained & finely chopped
Salt
Butter
Flour
Milk
Heavy cream
Shrimp; medium-sized, cooked and cleaned (optional)
White pepper
Parsley or dill; finely chopped

Directions

1
Wash, scrape, and cut the carrots, potatoes, string beans, cauliflower, and radishes to the sizes specified in the ingredient list.
2
Place all vegetables except the spinach in a 2-3 quart pot.
3
Cover with cold water and add salt.
4
Bring to a boil uncovered and cook for 5 minutes or until the vegetables are tender.
5
Add the spinach and cook for another 5 minutes.
6
Remove the pan from heat and strain the liquid through a fine sieve into a bowl, reserving the vegetable stock.
7
Set the cooked vegetables aside in a separate bowl.
8
Melt butter in the pan over moderate heat.
9
Remove from heat and stir in the flour to form a paste.
10
Slowly pour in the hot vegetable stock, beating vigorously with a wire whisk to prevent lumps.
11
Beat in the milk and bring the mixture to a simmer, stirring constantly until thickened.
12
In a small bowl, combine the egg yolk and heavy cream.
13
Whisk in 1 cup of the hot soup, 2 tablespoons at a time, to temper the egg mixture.
14
Slowly whisk the warmed egg yolk and cream mixture back into the soup.
15
Add the reserved vegetables and, if using, the cooked shrimp to the soup.
16
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.
17
Taste and season with white pepper and additional salt if necessary.
18
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.

Read it online: https://www.chefs-mate.com/recipe/keskeitto-summer-vegetable-soup/