Kesakeitto

Kesdkeitto (kch-sah-kayt-toh) is a light but filling soup made from summer veg-etables. It is very popular in both Finland and Sweden. Kesakeitto is simple to make, but its quality depends upon the freshness of its ingredients. So do make sure you buy otrfy the freshest, youngest vegetables available.

6-8

1 small cauliflower, separated into flowerets

8 oz. small green beans

8 oz. fresh peas, shelled

6 baby carrots, sliced

6 small new potatoes, scrubbed and halved

3 small courgettes , trimmed, washed and sliced

1 teaspoon salt

4 oz. fresh spinach, trimmed, washed, drained and roughly chopped

2 egg yolks

8 fl. oz. milk -1 teaspoon white pepper

2 fl. oz. double cream

2 tablespoons finely chopped fresh parsley

Put all the vegetables except the spinach into a large saucepan and pour over enough cold water just to cover them. Add the salt and bring the water to the boil over moderate heat. Reduce the heat to Made with fresh summer vegetables, Kesdkeitto is a popular Finnish soup. low and simmer for 5 to 10 minutes, or until the vegetables are nearly tender. Add the spinach and simmer for a further 5 minutes. Remove the pan from the heat. Using a slotted spoon, remove the vegetables from the pan and set them aside in a bowl.

In a small bowl, beat the egg yolks and the milk together until they are blended. Add a little of the vegetable cooking liquid, stirring constantly until the in-gredients are well mixed. Very carefully pour the egg and milk mixture into the saucepan, stirring constantly. Add the reserved vegetables and the pepper and return the pan to very low heat. Heat until just below boiling point. Remove the pan from the heat and pour in the cream, stirring constantly with a wooden spoon.

Taste for seasoning and pour the soup into a warmed tureen. Sprinkle with the parsley and serve at once.

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