Kesakeitto(Summer Soup)
Ingredients
- 5 medium-large potatoes, peeled and cut in bite-size pieces ⓘ
- 5 carrots, peeled and sliced ⓘ
- 1 3/4 c. cauliflower (fresh or frozen), thawed ⓘ
- 2 Tbsp. melted butter ⓘ
- 2 c. milk ⓘ
- chopped dill or parsley ⓘ
- 1 c. plus frozen (thawed) or fresh peas ⓘ
- 1 c. plus frozen (thawed) or fresh green beans ⓘ
- 1 egg yolk ⓘ
- 4 Tbsp. flour ⓘ
- salt and pepper to taste ⓘ
Instructions
- In a large kettle, bring water and the potatoes to a boil.
- Add the carrots and bring to a boil.
- Cook a few minutes.
- Add the peas, beans and cauliflower and cook until nearly tender.
- Pour into a colander.
- Save the broth and vegetables.
- Mix the egg yolk, melted butter and flour to a paste.
- Add to the milk and stir. Return the broth to the kettle and add the flour mixture slowly, as the broth heats, to thicken the broth.
- (If it doesn't thicken enough, prepare and add more of the egg, butter and flour mixture.) Return the vegetables to the broth and heat gently.
- Season to taste with salt and pepper.
- Before serving, sprinkle with chopped parsley or dill.
Nutrition & Diet Analysis (per serving)
840
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).