Creamed Vegetable Soup
Author: Sarah
Recipe type: Appetiser
Cuisine: Finland
Prep time:
Cook time:
Total time:

This is a popular summer soup in Finland. It may be served for lunch or for a late supper.
Ingredients
- 1 large carrot
- 1 stalk celery
- 1 medium potato
- 6 green onions
- 1 cup cauliflower buds
- 1 cup frozen peas, thawed
- 1 cup frozen green beans, thawed
- 3 cups water
- 2 teaspoons salt
- 2 tablespoons butter or margarine
- 11/2 tablespoons flour
- 1 cup light cream
- ¾ cup milk
- 2 tablespoons chopped parsley
- ⅛ teaspoon thyme
- Dash white pepper
- 1 cup cooked, cleaned shrimp
Instructions
- Chop carrot, celery using a chef’s knife.
- Pare potato using knife; cut in small cubes.
- Slice onions using trimmer.
- Combine carrot, celery, potato, onion, cauliflower, peas, beans, water, and salt in 3-quart saucepan; bring to boil; boil slowly, uncovered for 10 minutes.
- Drain vegetables, reserving stock; set vegetables aside.
- Melt butter in 3-quart saucepan; blend in flour; cook 1 minute, stirring constantly.
- Gradually stir in vegetable stock, cream, milk; cook until thickened, stirring constantly.
- Add vegetables, parsley, thyme, pepper, shrimp; cook until vegetable, shrimp are hot, stirring frequently; add more milk if soup is too thick.