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The vegetables of early summer are prized in Finland, because the season is so brief this light yet hearty soup is a favorite luncheon or late-supper main course, and the shrimp are added as a touch of luxury on special occasions.
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What You Need:
(To Serve: 6 to 8)
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4 small carrots, cut into ¼-inch dice (1½ cups)
¾ cup fresh green peas
1 small head cauliflower, separated into ½-inch buds (1 cup)
2 new potatoes, cut into ¼-inch dice (½ cup)
½ pound fresh string beans, cut in ¼-inch strips (½ cup)
4 small red radishes, halved
¼ pound fresh spinach, washed, drained and finely chopped (2 cups)
2 teaspoons salt
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 egg yolk
¼ cup heavy cream
½ pound medium-sized shrimp, cooked and cleaned (optional)
¼ teaspoon white pepper
2 tablespoons finely chopped fresh parsley or dill
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Translate this recipe:
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| How To Cook: |
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1. Select the youngest, freshest vegetables that you can find. Wash, scrape or cut them to the sizes specified in the ingredient list.
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2. Then, except for the spinach, place all of the vegetables in a 2- to 3-quart pot, cover with cold water and add the salt. Boil uncovered for 5 minutes, or until the vegetables are just tender. Add the spinach and cook another 5 minutes.
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3. Remove the pan from the heat and strain the liquid through a fine sieve into a bowl. Set the vegetable stock and the vegetables aside in separate bowls.
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4. Melt 2 tablespoons of butter in the pan over moderate heat. Remove from the heat and stir in the flour. Slowly pour in the hot vegetable stock, beating vigorously with a wire whisk, and then beat in the milk.
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5. In a small bowl, combine the egg yolk and cream. Whisk in 1 cup of the hot soup, 2 tablespoons at a time. Now reverse the process and slowly whisk the warmed egg yolk and cream mixture back into the soup.
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6. Add the reserved vegetables to the soup and bring to a simmer. As soon as it comes almost to a boil, reduce the heat, add the cooked shrimp, and simmer uncovered over low heat for 3 to 5 minutes, or until the shrimp and vegetables are heated through.
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7. Taste and season the soup with the white pepper as well as additional salt if necessary. Pour into a soup tureen and sprinkle with finely chopped parsley or dill.
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