Finnish Summer Vegetable Soup (Printable)
A light, creamy Finnish soup featuring fresh summer vegetables, perfect for warm days and bursting with delicate flavors.
# What You'll Need:
→ Vegetables
01 - 3 cups new potatoes, peeled and diced
02 - 2 medium carrots, peeled and sliced
03 - 1 small cauliflower, cut into small florets
04 - 1 cup green beans, trimmed and cut into 1-inch pieces
05 - 1 cup fresh peas or frozen peas
06 - 1 small leek, white and light green part only, sliced
07 - 1 small bunch radishes, sliced
08 - 2 tablespoons fresh dill, chopped
→ Broth and Dairy
09 - 4 cups water or vegetable broth
10 - 1 cup whole milk
11 - 1/2 cup heavy cream
12 - 2 tablespoons unsalted butter
→ Thickening
13 - 2 tablespoons all-purpose flour or gluten-free flour blend
→ Seasoning
14 - 1 teaspoon salt, or to taste
15 - 1/2 teaspoon white pepper, or to taste
# How To Make:
01 - Bring water or vegetable broth to a gentle boil in a large pot. Add potatoes, carrots, and cauliflower. Simmer for 8 minutes until slightly softened.
02 - Add green beans, peas, leek, and radishes. Cook for another 7 to 8 minutes until all vegetables are just tender. Avoid overcooking to maintain texture.
03 - Melt butter in a small saucepan over medium heat. Stir in flour and cook for 1 minute, stirring constantly to form a smooth roux without browning.
04 - Gradually whisk milk into the roux, stirring constantly until mixture thickens and becomes smooth. Continue cooking until no flour lumps remain.
05 - Pour the milk mixture and cream into the soup pot. Stir gently to combine all ingredients. Heat through thoroughly, but do not let the soup reach a rolling boil to prevent dairy separation.
06 - Season with salt and white pepper to taste. Stir in chopped fresh dill just before serving to preserve its bright flavor. Taste and adjust seasoning if needed.
07 - Ladle hot soup into bowls. Garnish with additional fresh dill if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The roux technique creates a silky smooth broth that feels luxurious despite being light enough for warm weather
- You can use whatever fresh vegetables you have on hand, making it perfect for using up farmers market finds
02 -
- Never let the soup boil after adding the dairy or the cream may separate and ruin the silky texture
- Add the dill at the very end, because cooking it causes the flavor to fade dramatically
03 -
- Cut all vegetables into similar sized pieces so they cook evenly and look beautiful in the bowl
- Make the roux in a larger saucepan than you think you need, because whisking in the milk creates sudden volume