Kesakeitto Finnish Summer Soup
Celebrate the vibrant flavors of summer with Kesäkeitto, a traditional Finnish summer soup that's as comforting as it is refreshing. This light and creamy dish highlights the season's freshest vegetables, including tender new potatoes, sweet baby carrots, crisp green beans, and vibrant peas, all simmered to perfection in a gentle milk-based broth. A hint of butter and a smooth roux lend this soup its velvety texture, while a sprinkle of freshly chopped parsley adds the perfect touch of brightness. Ready in just 40 minutes, Kesäkeitto is easy to prepare and perfect for showcasing the bounty of your local farmer's market. Serve it as a light lunch or pair it with crusty bread for a satisfying summer meal that embraces Nordic simplicity at its finest.
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Ingredients
- 400 grams small new potatoes
- 200 grams baby carrots
- 150 grams fresh green beans
- 100 grams fresh peas (shelled)
- 750 ml water
- 500 ml whole milk
- 30 grams butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon white pepper (or freshly ground black pepper)
- 2 tablespoons fresh parsley (chopped, for garnish)
Directions
Step 1
Peel the new potatoes and baby carrots (if desired) and cut them into bite-sized pieces. Trim the ends off the green beans and cut them into 2-inch pieces. Set the vegetables aside.
Step 2
In a large pot, bring the water to a boil. Add the potatoes and carrots to the pot, along with the salt. Reduce the heat to a simmer and cook for 7–8 minutes.
Step 3
Add the green beans to the pot and cook for another 5 minutes. Finally, add the fresh peas and cook for an additional 2–3 minutes, or until all the vegetables are tender but not mushy.
Step 4
In a separate small saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a smooth paste (roux). Cook the roux for 1 minute, stirring constantly, without letting it brown.
Step 5
Gradually whisk the milk into the roux, ensuring there are no lumps. Cook the mixture over medium heat, stirring often, until it thickens slightly (about 3–4 minutes).
Step 6
Pour the milk mixture into the pot with the cooked vegetables and stir gently to combine.
Step 7
Season the soup with white pepper and adjust the salt to taste. Let it simmer on low heat for 2 minutes to allow the flavors to meld.
Step 8
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread if desired.
Nutrition Facts
| Serving size | (2181.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1161.8 |
| Total Fat 48.3g | 0% |
| Saturated Fat 25.1g | 0% |
| Polyunsaturated Fat 3.1g | |
| Cholesterol 136.4mg | 0% |
| Sodium 3167.1mg | 0% |
| Total Carbohydrate 151.0g | 0% |
| Dietary Fiber 25.4g | 0% |
| Total Sugars 48.5g | |
| Protein 36.9g | 0% |
| Vitamin D 231.7IU | 0% |
| Calcium 887.0mg | 0% |
| Iron 7.9mg | 0% |
| Potassium 3742.9mg | 0% |
Source of Calories