Finnish Summer Vegetable Soup (Print Version)
A light, creamy Finnish soup featuring fresh summer vegetables including potatoes, carrots, cauliflower, and green beans in a delicate dairy broth.
# What You Need:
→ Vegetables
01 - 3 cups new potatoes, peeled and diced
02 - 2 medium carrots, peeled and sliced
03 - 1 small cauliflower, cut into small florets
04 - 1 cup green beans, trimmed and cut into 1-inch pieces
05 - 1 cup fresh peas or frozen peas
06 - 1 small leek, white and light green part only, sliced
07 - 1 small bunch radishes, sliced
08 - 2 tablespoons fresh dill, chopped
→ Broth and Dairy
09 - 4 cups water or vegetable broth
10 - 1 cup whole milk
11 - 1/2 cup heavy cream
12 - 2 tablespoons unsalted butter
→ Thickening
13 - 2 tablespoons all-purpose flour or gluten-free flour blend
→ Seasoning
14 - 1 teaspoon salt, or to taste
15 - 1/2 teaspoon white pepper, or to taste
# Directions:
01 - Bring the water or vegetable broth to a gentle boil in a large pot. Add the potatoes, carrots, and cauliflower. Simmer for 8 minutes until partially tender.
02 - Add the green beans, peas, leek, and radishes. Cook for another 7 to 8 minutes until all vegetables are just tender. Do not overcook.
03 - Melt the butter over medium heat in a small saucepan. Stir in the flour and cook for 1 minute, stirring constantly to form a smooth roux without browning.
04 - Gradually whisk the milk into the roux, stirring constantly until the mixture thickens and becomes smooth. Remove from heat once thickened.
05 - Pour the milk mixture and cream into the soup pot. Stir gently to combine and heat through, but do not let the soup boil to prevent curdling.
06 - Season with salt and white pepper. Stir in the chopped dill just before serving. Taste and adjust seasoning as needed.
07 - Serve hot, garnished with extra fresh dill if desired. Accompany with rye bread or crispbread for a traditional Finnish touch.
# Insider Tips:
01 -
- Its like capturing the essence of a summer garden in one bowl
- The roux technique creates the silkiest broth without feeling heavy
- You can use whatever vegetables look best at the market that day
02 -
- Never let the soup boil after adding dairy or it may separate and become grainy
- The roux needs to cook for a full minute to eliminate the raw flour taste
- Add delicate vegetables like peas during the last few minutes so they stay bright green
03 -
- Cut all vegetables to similar sizes so they cook evenly and finish at the same time
- Taste the soup after adding salt but before the cream, as dairy can mask seasoning