This traditional Finnish vegetable soup is known as "summer soup" because it is made with the first new vegetables of summer — the sweetest fresh carrots and peas, new potatoes and cauliflower.
You should note that in all the traditional Finnish recipes for summer soup also milk is added to the stock. In my family this soup is always made with a clear stock only. If the idea of limp vegetables floating in cooked, hot milk puts you off, you should stick to this recipe!
1½ l vegetable stock or beef bouillon
1½ l water + vegetable or meat bouillon cubes or fond to taste
3 - 4 medium new potatoes
small spring cauliflower
sweet fresh peas (in pods)
3 - 4 medium spring carrots
about 2 tbsp flour
knob of butter
Clean the vegetables. Gently brush or scrape the carrots clean under cold running water. New potatoes are never peeled, their thin skin comes off easily by just gently rubbing or brushing their surface.
Break or cut the cauliflower into smaller florets and rinse quickly. Pod enough peas to get about 200 millilitres of peas.
Cut the potatoes and carrots into cubes, slightly smaller than 2 × 2 cm in size. Pour stock (or water and bouillon cube/fond) in a saucepan and bring to the boil. Add the vegetables and simmer for about 15 - 30 minutes.
Put the flour in a small jar with a tight fitting screw-on lid. With a ladle, take a little of the stock from the saucepan and add together with a dash of cold water in the jar with the flour. Immediately close the jar tightly and shake vigorously, until the liquid and the flour have been incorporated. Pour the mixture straight away in the soup, stirring thoroughly.
Cook for another 10 minutes. Add a large knob of butter and some salt, if required, stir and serve.
Copyright © 1997-2006 M. Paavonkallio