Creamed Vegetable Soup

Creamed Vegetable Soup
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.
  • 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

  1. Chop carrot, celery using a chef’s knife.
  2. Pare potato using knife; cut in small cubes.
  3. Slice onions using trimmer.
  4. Combine carrot, celery, potato, onion, cauliflower, peas, beans, water, and salt in 3-quart saucepan; bring to boil; boil slowly, uncovered for 10 minutes.
  5. Drain vegetables, reserving stock; set vegetables aside.
  6. Melt butter in 3-quart saucepan; blend in flour; cook 1 minute, stirring constantly.
  7. Gradually stir in vegetable stock, cream, milk; cook until thickened, stirring constantly.
  8. Add vegetables, parsley, thyme, pepper, shrimp; cook until vegetable, shrimp are hot, stirring frequently; add more milk if soup is too thick.


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