Kesakeitto -- Finnish Summer Soup

“Found this recipe in the 1973 cookbook, Scandinavian Cooking.”
READY IN:
25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large sauce pan, bring water, sugar & salt to a boil, then add milk, peas, cauliflower, carrot & potatoes. Reduce heat & simmer 10-15 minutes, or until vegetables are tender.
  2. Stir 2-3 tablespoons of the hot soup into beaten egg yolk, then return it to the soup.
  3. Season to taste, then add margarine & parsley just before serving.

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