Kesakeitto -- Finnish Summer Soup

Found this recipe in the 1973 cookbook, Scandinavian Cooking.

• Ready In: 25 mins
• Serves: 8

Ingredients

• 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

Directions

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.