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    You are in: Home / Recipes / Kesakeitto -- Finnish Summer Soup Recipe
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    Kesakeitto -- Finnish Summer Soup

    1/1 Photo of Kesakeitto -- Finnish Summer Soup

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Sydney Mike's Note:

    Found this recipe in the 1973 cookbook, Scandinavian Cooking.

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    Units: US | Metric


    1. 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. 2
      Stir 2-3 tablespoons of the hot soup into beaten egg yolk, then return it to the soup.
    3. 3
      Season to taste, then add margarine & parsley just before serving.

    Ratings & Reviews:

    • on June 05, 2010


      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.

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    Nutritional Facts for Kesakeitto -- Finnish Summer Soup

    Serving Size: 1 (344 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 207.7
    Calories from Fat 57
    Total Fat 6.4 g
    Saturated Fat 2.4 g
    Cholesterol 34.2 mg
    Sodium 208.0 mg
    Total Carbohydrate 31.3 g
    Dietary Fiber 4.9 g
    Sugars 5.5 g
    Protein 7.6 g

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