Finnish Summer Soup11 Reviews
“This soup should be made with fresh vegetables. Serve with a bread and cheese platter as they do in Finland. If you can't get fresh shelled green peas, use frozen tiny green peas.” - by Maryanne
Original recipe yields 4 servings
- Heat water to boiling in a medium pot; add potatoes. Reduce heat and simmer until potatoes are tender, approximately 15 to 20 minutes.
- Add salt, pepper, butter, onions, carrots and green beans; simmer until tender then add peas.
- In a small bowl, stir together half-and-half and flour until smooth; stir into the simmering vegetables. Cook, stirring constantly until the soup is slightly thickened. Serve immediately.
Amount Per Serving (4 total)
- 563 cal
- 20.7 g
- 82.9 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"I love this recipe! My stepmom made this soup for my family all the time as a kid. I did make some (significant) changes to the recipe: First off, the recipe calls for 6 cups of green onions, but I th..." See moreink it means 6 green onions - that's what I used. Second, I added baby spinach and 1/2 a cauliflower. I also used about twice as much water as called for (in general, use enough to cover your vegetables), and the texture/flavor were still perfect. For seasoning, I used 1/4 tsp of black pepper and a 1/4 tsp of white pepper, as well as some garlic powder. I also highly recommend using fresh baby dill (I was out so I used dried dill) in the soup and garnishing each bowl with it. Delicious!"
"Maryanne, thank you for submitting this recipe. This soup was my Swedish father's favorite "taste of home" and it is wonderful to have the recipe. My family added (with the potatoes) a handful of beet..." See more stems, cut into 1" - 2" lengths. We also used more pepper and added a tiny bit of garlic. People who do not tolerate milk will find that this particular combination of vegetables makes a tasty side dish."
"This is the right Finnish summer soup, with some notes: Baby carrots really means baby carrots, not the cut up shaped carrots you find in cute packages at the store to take to the office for a snack...." See more If they do not have real bundles of small carrots, you are better off buying normal ones and picking the smaller ones to make this. They need to be sweet, that is the key. Also, there is no Half and Half in Finland, we use whole milk for this soup, and if we want extra creaminess, we add a little light cream. You forgot the parsley finish. Snip 1/2 cup of parsley with scissors so that it is very fine (no stems), and stir it into the soup right before serving. Finally, this is a light meal, so serve it with slices of dark bread (rye, pumpernickel, dark molasses bread) with butter or margarine. they complement the soup perfectly."
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