Vegetable Soup

Thick soup, originally a Finish recipe, contains an original combination of various types of vegetables, and a particular fine note is provided by several shrimps. In Finland that kind of soup would probably be served during summertime, but it will come invigorating during winter as well.

  • 50 min
Vegetable Soup

Ingredients

  • 150 g frozen mixture of green peas and carrot
  • 350 g cauliflower
  • 2 tablespoons chopped dill
  • 2 yolks
  • 1 tablespoon Vegeta
  • 200 ml sour cream
  • 500 ml milk
  • 25 g wheat flour rough milled
  • 50 g butter
  • 200 g shrimps
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1,5 l water
  • 50 g radish
  • 200 g green beans
  • 300 g potato

Preparation

  1. Break cauliflower into smaller pieces, and cut peeled potatoes into cubes.
  2. Boil the water, add salt, sugar, cauliflower, potato, radish, green beans, carrot and peas. Cook the vegetables on slow fire for 10 minutes.
  3. Add shrimps and cook some more. Drain the vegetables and the shrimps, and keep part of the soup where the vegetables were cooking.
  4. Shortly fry flour on some butter, add milk, Vegeta, half of the cream and cook all together for 5 minutes.
  5. Stir in the cooked vegetables with shrimps and cook for another 5 minutes.
  6. Remove the dish with hot soup from fire, stir in the yolk mixed with remaining cream and 2-3 spoons of soup.

Serving: Sprinkle the soup with chopped dill and serve.

Advice: A share of the milk can be replaced by soup where the vegetables were cooking.