Finnish Kesäkeitto Summer Vegetable Soup (Printable View)
Light, creamy Finnish soup with fresh summer vegetables in a delicate milk broth, ready in 40 minutes.
# Ingredient List:
→ Vegetables
01 - 3 cups new potatoes, peeled and diced
02 - 2 medium carrots, peeled and sliced
03 - 1 small cauliflower, cut into small florets
04 - 1 cup green beans, trimmed and cut into 1-inch pieces
05 - 1 cup fresh peas or frozen peas
06 - 1 small leek, white and light green part only, sliced
07 - 1 small bunch radishes, sliced
08 - 2 tablespoons fresh dill, chopped
→ Broth and Dairy
09 - 4 cups water or vegetable broth
10 - 1 cup whole milk
11 - 1/2 cup heavy cream
12 - 2 tablespoons unsalted butter
→ Thickening
13 - 2 tablespoons all-purpose flour or gluten-free flour blend
→ Seasoning
14 - 1 teaspoon salt, or to taste
15 - 1/2 teaspoon white pepper, or to taste
# How to Make It:
01 - Bring the water or vegetable broth to a gentle boil in a large pot. Add the potatoes, carrots, and cauliflower. Simmer for 8 minutes until slightly softened.
02 - Add the green beans, peas, leek, and radishes to the pot. Cook for another 7 to 8 minutes until all vegetables are just tender. Avoid overcooking to maintain texture.
03 - Melt the butter in a small saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring constantly to form a smooth roux without browning.
04 - Gradually whisk the milk into the roux, stirring constantly until the mixture thickens and becomes smooth. Continue whisking to eliminate any lumps.
05 - Pour the milk mixture and heavy cream into the soup pot. Stir gently to combine all ingredients. Heat through thoroughly but do not let the soup reach a boil to prevent separating.
06 - Season the soup with salt and white pepper to taste. Stir in the chopped fresh dill just before serving to preserve its bright flavor and color.
07 - Taste the soup and adjust seasoning as needed. Serve hot, garnished with additional fresh dill sprigs if desired. Accompany with rye bread or crispbread for a traditional Finnish presentation.
# Expert Suggestions:
01 -
- The vegetables keep their individual personalities instead of melting into anonymity
- It hits that perfect spot between hearty and refreshing that summer soups should aim for
02 -
- Never let the soup boil after adding the dairy or it will separate into an unappetizing mess
- Cut all vegetables to similar sizes so they finish cooking at the same time
03 -
- Cut vegetables slightly smaller than you think necessary, they're easier to eat with a spoon
- Add a handful of baby spinach or chopped chives at the end for extra color if serving guests