Prep 5 mins
Cook 20 mins
Found this recipe in the 1973 cookbook, Scandinavian Cooking.
- 2 1⁄2 cups water
- 1 tablespoon granulated sugar
- 1⁄4 teaspoon salt
- 2 1⁄2 cups milk
- 1 (10 ounce) package frozen peas
- 1⁄2 head cauliflower, cut into flowerets
- 1 medium carrot, diced
- 5 small potatoes, peeled, quartered
- 1 egg yolk
- 2 tablespoons margarine
- 1 tablespoon fresh parsley, chopped
- 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.
- Stir 2-3 tablespoons of the hot soup into beaten egg yolk, then return it to the soup.
- Season to taste, then add margarine & parsley just before serving.
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.