AI-generated
Kesäkeitto – Finnish milk soup
Log in or create a free account to save recipes.
Source: https://recipheon.com/en/recipes/soups/kesakeitto-finnish-milk-soup
About this recipe
Kesäkeitto is a delicate Finnish soup of new potatoes, carrots, cauliflower and peas in a milky broth. The vegetables go into the pot in stages, with the milk and fresh herbs added at the end so the pieces keep their shape. Allow about 50 minutes, including 20 minutes for preparing the vegetables and 30 minutes for cooking. Serve 4 generous portions immediately after seasoning.
Ingredients
Soup
400 g new potatoes, raw, scrubbed, skin on; weight after cleaning
200 g carrots, raw and peeled; net weight
250 g cauliflower, raw florets after trimming
150 g fresh green peas, raw and shelled; weight of the peas alone
600 ml water
600 ml cow’s milk with 3.2% fat
10 g vegetable stock cube (1 cube)
10 g fresh dill, chopped
5 g fresh parsley leaves, chopped
5 g fresh chives, chopped
up to 2 g salt, only if needed after tasting
1/8 teaspoon ground white pepper
Steps
Cut the potatoes into pieces about 2 cm across, leaving the tender skin on. Cut the carrots into half-rounds about 5 mm thick and divide the cauliflower into florets about 3 cm across. Have the shelled peas ready. Wash, dry and finely chop the measured herbs.
Bring 600 ml water to a boil in a pot with a capacity of about 3 l. Dissolve the whole stock cube in it, then add the potatoes and carrots. Return to a gentle simmer, cover and reduce the heat. Cook for 8 minutes.
Add the cauliflower and gently stir it among the potatoes. Cook, covered, for 6–8 minutes, adding the peas for the last 2–3 minutes of this stage. The partly submerged florets also soften in the steam under the lid; gently stir the vegetables once. Check the potatoes and carrots: a knife should slide into them easily, and the cauliflower should be tender while holding its shape. If the vegetables are still firm, cook them a little longer before adding the milk.
AI-generated Pour in all 600 ml milk. Heat over low heat for 5–7 minutes, stirring carefully along the bottom too, until the soup is hot and the first small bubbles appear around the edge. Do not let it boil vigorously. Add all the dill, parsley, chives and white pepper. Taste and add salt only if needed, using no more than the stated 2 g; do not add any unused salt to the soup. Divide all the vegetables and all the milky broth among 4 bowls. Serve immediately.
Estimated nutrition
Rate this recipe
0 ratings
Comments