FINNISH SUMMER SOUP
This soup should be made with fresh vegetables. Serve with a bread and cheese platter as they do in Finland. If you can't get fresh shelled green peas, use frozen tiny green peas.
Provided by Maryanne
Categories Soups, Stews and Chili Recipes Soup Recipes
Yield 4
Number Of Ingredients 11
Steps:
- Heat water to boiling in a medium pot; add potatoes. Reduce heat and simmer until potatoes are tender, approximately 15 to 20 minutes.
- Add salt, pepper, butter, onions, carrots and green beans; simmer until tender then add peas.
- In a small bowl, stir together half-and-half and flour until smooth; stir into the simmering vegetables. Cook, stirring constantly until the soup is slightly thickened. Serve immediately.
Nutrition Facts : Calories 563.3 calories, Carbohydrate 82.9 g, Cholesterol 60 mg, Fat 20.7 g, Fiber 19.1 g, Protein 18.5 g, SaturatedFat 12.5 g, Sodium 749.6 mg, Sugar 9.2 g
SCANDINAVIAN SUMMER VEGETABLE SOUP
This is a beautiful and delicious vegetable soup! Everyone at my home loves it, and guests always ask for the recipe. Don't be thrown off by the radishes...they do not have a strong taste in the soup at all, and have a wonderful taste when cooked in the soup. You can top it with shredded cheese if you like...Serve with crusty french bread or yeast rolls! Enjoy!
Provided by breezermom
Categories Cauliflower
Time 28m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large covered saucepan, cook cauliflower, carrots, peas, green onion and dillweed in boiling salted water for 10 minutes. Drain, reserving cooking liquid; add water if necessary to measure 2 cups.
- In a large dutch oven, melt butter or margarine. Stir in the flour, salt and pepper. Add the reserved cooking liquid from the vegetables, the milk, and cream all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Slowly stir about 1 cup of the hot mixture into the egg yolk; return all to pan. Cook and stir over low heat 2 minutes more. Stir in cooked vegetables, spinach and radishes. Heat through.
Nutrition Facts : Calories 498.5, Fat 37.4, SaturatedFat 22.8, Cholesterol 175.5, Sodium 684.5, Carbohydrate 31.4, Fiber 7.4, Sugar 8.4, Protein 12.8
SCANDINAVIAN VEGETABLE SOUP WITH SHRIMP
Categories Soup/Stew Milk/Cream Potato Quick & Easy Shrimp Cauliflower Green Bean Dill Simmer Boil Gourmet
Yield Serves 2
Number Of Ingredients 12
Steps:
- In a large saucepan combine the carrot, the peas, the cauliflower, the potato, drained, and the green beans with 2 cups salted cold water and boil the mixture for 7 minutes, or until the vegetables are tender. Add the spinach and cook the mixture, stirring, for 1 minute. In a small bowl whisk together the half-and-half and the yolk, stir in 1 cup of the vegetable mixture, a little at a time, and stir the yolk mixture gradually back into the pan. Cook the mixture, stirring, for 1 minute, or until a thermometer registers 160°F. (but do not let it boil). Add the shrimp and simmer the mixture for 1 minute, or until the shrimp are pink and just firm. Add the salt, the chopped dill, pepper to taste, and the Sherry, divide the soup between 2 large soup bowls, and garnish each serving with a dill sprig.
SUMMER VEGETABLE MINESTRONE SOUP RECIPE BY TASTY
Here's what you need: oil, carrots, celery, onion, salt, black pepper, potato, garlic, diced tomato, vegetable stock, zucchinis, cannellini bean, spinach, elbow pasta
Provided by Merle O'Neal
Categories Lunch
Yield 2 servings
Number Of Ingredients 14
Steps:
- Combine oil, carrots, celery, onion, salt, pepper, and potato in a large pot over medium heat for 3 minutes.
- Add garlic and stir for one minute. Mix in diced tomatoes, vegetable stock, and zucchini.
- Bring to a boil.
- Place the lid on the pot, and simmer for 45 minutes.
- Add cannellini beans, spinach, and pasta. Cover and simmer 10 minutes.
- Allow to cool before serving.
- Enjoy
SUMMER VEGETABLE SOUP
We found the original of this recipe in the 2008 Taste of Home Heartwarming Soups cookbook, then made several changes to it, using more vegetables & making it strictly vegetarian!
Provided by Sydney Mike
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, saute onion in oil until tender, then add the next 11 ingredients.
- Bring to a boil, then reduce heat, cover & simmer for about 25-30 minutes or until vegetables are tender.
- Remove from heat, then stir in celery leaves & tomato paste. Cover & let stand for 5 minutes before serving.
Nutrition Facts : Calories 229.4, Fat 3.4, SaturatedFat 0.5, Sodium 241.7, Carbohydrate 42.2, Fiber 12.4, Sugar 7.3, Protein 10.3
SUMMER VEGETABLE SOUP
This vegetable soup is loaded with garden goodness, from zucchini and green beans to celery and potato, but it's the turmeric that gives it a tasty new twist. It's one of our favorite summer soups!-Edith Ruth Muldoon, Baldwin, New York
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in oil until tender. Add the next eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender. , Stir in celery leaves and tomato paste. Cover and let stand for 5 minutes before serving.
Nutrition Facts : Calories 210 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1128mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 8g fiber), Protein 13g protein.
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