FINNISH VEGETABLE SOUP INGREDIENTS
- 500 g/1 lb potatoes (preferably new, ) diced
- 3 medium carrots, diced
- 100g/4 oz cauliflower florets
- 50 g/2 oz frozen peas
- 100 g/4 oz frozen sliced green beans
- 850 ml/1 ½ pints vegetable stock
- Salt and freshly ground black pepper
- 25 g/1 oz margarine or butter
- 25 g/1 oz plain flour
- 1 large egg yolk
- 4 tablespoons double cream
- ¼ teaspoon sweet paprika
- 50 g/2 oz strong cheddar or Cheshire cheese, grated, to serve
How To Prepare Finnish Vegetable Soup
1. Put the potatoes, carrots, cauliflower, peas, beans and stock into a large saucepan. Season well with salt and pepper, bring to the boil and simmer uncovered for 10 minutes or until tender.2. Remove the pan from the heat and strain the stock into a bowl. Reserve the cooked vegetables.
3. Melt the margarine gently in the rinsed-out pan and sprinkle in the flour. Stir over low hesat for 1-2 minutes until straw-coloured. Remove from the heat and gradually and simmer, stirring, until thick and smooth.
4. In small bowl, whisk the egg yolk into the cream with the paprika. Gradually whisk 4 tablespoons of the hot thickened stock into the egg and cream, then slowly stir the mixture back into the remaining thickened stock in the pan. Return the reserved vegetables to the pan, taste and adjust seasoning and heat through. Do not boil or it may curdle. Add a little extra vegetable stock or water if the soul is too thick.
5. Serve piping hot in warmed individual soup bowls, with the grated cheese handed separately in a bowl.
COOK’S NOTES:
TIME:
Preparation 10 minutes. Cooking the soup takes approximately 20 minutes.
COOK’S TIP:
This healthy vegetable soup is a meal in itself, and is best eaten with a spoon and fork, not just a spoon. It can be prepared up to the end of stage 3, cooled quickly, and stored in covered containers in the refrigerators for 24 hours.
VARIATION:
Other vegetables such as tomatoes, mushrooms, courgettes and spinach ,may be used.
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