Recipe for cooking finnish summer vegetable soup

Recipes from Norway, Sweden and Finland :: Scandinavian Soups and Stews

Serve this with freshly-baked Finnish Rye Bread and some cheese for a nice lunch.

2 c. water
2 small carrots, sliced
1 med. potato, cubed
3/4 c. fresh or frozen green peas
1 c. cut fresh or frozen green beans
1/4 small cauliflower, separated into florets
2 oz. fresh spinach, cut up (2 c.)
2 c. milk
2 Tbsp. flour
1/4 c. whipping cream
1 1/2 tsp. salt
1/8 tsp. pepper
Snipped dill weed or parsley

Heat water, carrots, potato, peas, beans and cauliflower to boiling in 3-quart saucepan; reduce heat. Cover and simmer until vegetables are almost tender, 10 to 15 mins.

Add spinach; cook uncovered or without a lid about 1 minute. Mix 1/4 c. of the milk and the flour; stir gradually into vegetable mixture. Boil and stir 1 minute.

Stir in remaining milk, the whipping cream, salt and pepper. Heat just until hot. Garnish each serving with dill weed.