Finnish · Soup
New potatoes and young vegetables in a delicate milk broth.
Photo by Anneli Salo · CC BY-SA 3.0 · Resized and converted to WebP for web display.
Kesäkeitto celebrates Finland’s young summer vegetables. New potatoes, baby carrots, peas and cauliflower simmer gently before milk and dill turn the cooking liquid into a delicate broth.
Technique notes
Finnish kitchen
Finnish kesäkeitto is a light summer soup of new potatoes, carrots, peas and cauliflower in a creamy dill broth.
Simmer potatoes and carrots in stock for 10 minutes.
Add cauliflower and simmer 6 minutes, then add peas for 2 minutes.
Mash butter and flour into a paste. Whisk it into warm milk, then stir into soup.
Simmer without boiling for 4 minutes. Add salt, white pepper and dill.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Kesäkeitto celebrates Finland’s young summer vegetables. New potatoes, baby carrots, peas and cauliflower simmer gently before milk and dill turn the cooking liquid into a delicate broth.
Refrigerate for up to 3 days and reheat gently so the milk does not split.
Serve warm with rye bread and extra dill.
