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25 July, 2017

Summer Vegetable Soup

Posted in : Default on by : Arron James

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When the first locally grown fresh vegetables hit the market in June, Finns make this delicious, simple soup that focuses on highlighting the subtle, delicate flavors of new vegetables.

  • Bunch of small carrots,
  • sliced into wedges roughly ½-inch thick
  • Broccoli, cut into ½-inch florets
  • (roughly 1 lb)
  • Cauliflower, cut into ½ -inch florets (roughly 1 lb)
  • 2 medium new potatoes
  • diced into ½-inch cubes
  • 1 bunch of green onions, thin slice
  • 1 quart of 1% Milk
  • ½ cup of snap peas or snow peas,
  • sliced diagonally
  • ½ cup of heavy cream
  • 1 tbsp butter
  • Salt
  • Freshly ground black pepper

Wash all the vegetables. Use a hard bristle brush or peeler to remove the skin from new potatoes and carrots. Bring milk to boil stirring occasionally, then add the sliced potatoes and peas. Simmer for about 5 minutes. Add salt and ground pepper to taste. Stir in the rest of the vegetables and let simmer for 2 minutes. Add cream and butter and bring to boil. Taste, and add more salt and pepper if needed for flavor.

Check also about Stuffed Cabbage Rolls