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25 July, 2017

Summer Vegetable Soup

Posted in : Default on by : Arron James

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