Kesakeitto -- Finnish Summer Soup

READY IN: 25mins
Recipe by Sydney Mike

Found this recipe in the 1973 cookbook, Scandinavian Cooking.

Top Review by Dreamer in Ontario

This is a very nice, fresh tasting summer soup. I reduced the sugar by half (thought it would be easier to add more if needed rather than having something that's too sweet for my family's taste) and using butter in place of the margarine. The grocery store's cauliflower didn't look very fresh so I ended up using frozen cauliflower/broccoli mix and I didn't peel the potatoes since the skins were young and tender. The parsley used was fresh from my garden. I felt the soup needed a little something to bring it up to 5 stars, maybe some freshly ground pepper and/or some nutmeg. Made for ZWT6.

Ingredients Nutrition


  1. In a large sauce pan, bring water, sugar & salt to a boil, then add milk, peas, cauliflower, carrot & potatoes. Reduce heat & simmer 10-15 minutes, or until vegetables are tender.
  2. Stir 2-3 tablespoons of the hot soup into beaten egg yolk, then return it to the soup.
  3. Season to taste, then add margarine & parsley just before serving.

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