Finnish Summer Soup

Prepare a bit of Finnish cuisine in your home!  Finnish Summer Soup is a traditional recipe that you will have no problem making on your own.  Ingredients that are common in every cuisine, but with a flavor that is definitely Nordic – YUM!

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The locals always serve this summer vegetable soup with a platter of mixed cheese and some bread.

Now, if you want to complete the Finnish experience in the comfort of your home, I got another treat for you.  Serve it with some Finnish Carrot Bread!

WHAT YOU NEED TO PREPARE SUMMER VEGETABLE SOUP

IS IT OK TO USE OTHER KINDS OF VEGETABLES?

You can use any vegetable that’s in season. 

However, I tend to stick to the vegetables that I included in this recipe.  If I cannot find any green beans, then I replace them with sugar snaps.

CAN I USE MILK INSTEAD OF CREAM?

Absolutely. 

Some people prefer the opposite end, that is, they prefer to use double cream.  Me, I find my balance in the middle, hence half & half – creamy enough, with a bit less guilt.

HOW TO MAKE SUMMER SOUP – Step by Step

Using a medium saucepan, bring water to a boil and add the potatoes. Cook the potatoes until they’re slightly tender.

Add carrots, green beans, green onions, butter, salt, and pepper (photo 1).

Mix the vegetables, cover the pan with a lid and bring to a boil again. Simmer and cook until the carrots and beans are slightly cooked.

Combine cream and flour in a bowl and mix until the flour has dissolved (photo 2).

Add green peas into the pan with the rest of the vegetables and mix (photo 3).

Add the flour mixture into the pan and mix to combine (photo 4).

Bring soup a boil. Taste and adjust seasoning, if needed.

Remove the pan off the heat and serve.

TOP TIPS IN MAKING THIS EASY SUMMER SOUP

• Use fresh green peas if you have them; otherwise, frozen peas will do just fine.
• You can use vegetable stock if you prefer. I use water in this recipe because that is how the Finns traditionally make this soup.
• Try not to chop the vegetables into small bits. The vegetables should remain intact when serving the soup.
• Do not skip the butter. It makes a noticeable difference to the flavor of the soup if you do.  You can try this yourself if you don’t believe me. 🙂

FOR MORE SUMMER RECIPES, CHECK OUT THESE OTHER POSTS –

• Swedish Cheese Pie
• Minestrone alla Milanese
• Swedish Salmon Burger with Lemon Yogurt Sauce
• Risoni Salad
• Panzanella (Bread and Tomato Salad)

PERHAPS YOU WANT MORE AUTHENTIC FINNISH RECIPES?  THEN YOU SHOULD NOT SKIP THESE POSTS –

• Finnish Ground Beef & Cabbage Casserole
• Carrot Bread Rolls
• Finnish Salmon Soup (Lohikeitto)

OR IF YOU WANT MORE IDEAS FOR A SOUP, THEN YOU WOULD LIKE MY SOUP COLLECTION!

Finnish Summer Soup

A bowl of traditional vegetable soup from Northern Europe, Finnish Summer Soup is a delicious dish that you will have no problem making in the comfort of your home! (VIDEO ABOVE)

5 from 4 votes

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Course: Soup

Cuisine: Finnish

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 3

Calories: 310kcal

Author: Neriz

Ingredients

• 2 cups water
• 2 medium potatoes, peeled and quartered
• 1 medium carrot, peeled and cut into about 1&1/2 inch length
• 1/2 cup green beans, halved (about 20 pcs)
• 1/4 cup green onions, sliced (about 3 to 4 stalks, white part only)
• 1 tbsp butter, unsalted
• 1 & 1/2 cup light cream (or half and half)
• 2 & 1/2 tbsp all-purpose flour
• 1 & 1/2 cup peas
• 1 tsp salt
• 1/4 tsp ground pepper

Instructions

• In a medium saucepan, bring water to a boil.
• Add potatoes. Cook until potatoes are slightly tender.
• Add carrots, green beans, green onions, butter, salt and pepper. Mix. Cook until carrots and beans are slightly tender.
• In a bowl, combine light cream and flour. Mix until the flour has dissolved.
• Once potatoes, carrots and green beans are fully cooked, add peas into the pan. Mix.  
• Add the flour mixture. Mix to combine.
• Bring to a boil. Adjust seasoning by adding more salt and pepper. 
• Take the pan off the heat and serve.

Notes

• You can add or replace the vegetables with whatever you have in season.
• If you have fresh vegetables, like fresh green peas, then use them instead of frozen ones.
• Feel free to use heavy cream (double cream) or milk to replace the dairy in the soup, depending on the level of creaminess that you prefer.
• Vegetable stock can be used instead of plain water. Although the traditional recipe only uses water.
• Do NOT skip the butter.  It elevates the creaminess and brings out the sweetness of the vegetables to a different level.

Nutrition

Calories: 310kcal

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