Finnish Summer Vegetable Soup (Printable)
Light, creamy soup with fresh summer vegetables and tender potatoes in a velvety 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
# How To Make:
01 - Bring water or vegetable broth to a gentle boil in a large pot. Add diced potatoes, sliced carrots, and cauliflower florets. Simmer for 8 minutes until vegetables begin to soften.
02 - Stir in green beans, peas, leek, and sliced radishes. Continue cooking for 7 to 8 minutes until all vegetables are tender but not mushy.
03 - Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly to form a smooth paste and remove raw flour taste.
04 - Gradually whisk milk into the roux, stirring continuously until mixture thickens and becomes smooth, about 2 to 3 minutes.
05 - Pour the milk mixture and heavy cream into the soup pot. Stir gently to incorporate all ingredients. Heat through without allowing the soup to reach a boil.
06 - Add salt and white pepper to taste. Stir in chopped fresh dill just before serving to preserve its bright flavor and color.
07 - Ladle hot soup into bowls. Garnish with additional fresh dill if desired. Serve immediately while hot.
# Expert Hints:
01 -
- The way the cream creates a silky backdrop while each vegetable maintains its distinct personality and texture
- How something so light and nourishing can feel deeply satisfying, like a gentle embrace from an old friend
02 -
- The soup should never reach a rolling boil once you've added the dairy, or it may separate and lose its beautiful creamy consistency
- White pepper is traditional here because black specks would mar the soup's pristine, delicate appearance
03 -
- Cut your vegetables into similar sizes for even cooking—nothing worse than crunchy carrots alongside mushy peas
- If using frozen peas, add them during the last two minutes of cooking so they don't become gray and mushy