This Finnish soup is called “summer soup”, but it involves what we would mostly think of as winter/spring vegetables here in the southern U.S. The growing season is much shorter that far north! Kesakeitto calls for a mixture of vegetables – I used carrots, celery, parsnips, potato, peas, cauliflower and leeks. The soup is thickened up with a little flour and made creamy with milk – like a vegetable chowder.
I was in the middle of poaching a salmon fillet simultaneously with the soup preparation when I realized that I could add salmon into the chowder to make it a more hearty main dish soup. Since salmon is very common in that part of the world, I hope this revision isn’t too ‘non-traditional’ – and it was definitely a tasty addition. The soup is finished off with fresh dill and parsley. I thoroughly enjoyed this soup for dinner last night with a couple of slices of my mom’s Garden Harvest sourdough bread (available from Shank’s Bakery in Harrisonburg, VA) :)
Finnish ‘Summer’ Soup
1 c. diced carrots
1 stalk celery, diced
1 c. diced parsnip (about 1)
1 potato, diced
1 c. cauliflower, chopped small
1 large leek, thinly sliced
1 c. frozen green peas
2 Tbsp. flour
2 c. milk
1/2 lb. salmon, cooked and flaked
1/2 c. parsley and/or dill, chopped
Heat a couple of tablespoons canola oil in a large soup pot. Saute the first 6 vegetables for about 3 minutes until leeks are wilted, add a couple pinches of salt. Add water to just cover the veggies and cook for 10 minutes, until all are cooked through and tender. Add frozen peas.
Mix flour with some cold milk, and then add to the soup – this will thicken it up a bit. Add the rest of the 2 c. milk. Bring to a simmer and season with salt and pepper to taste. Just before serving, add the salmon and herbs and stir to mix.