Finnish Summer Vegetable Soup
(Kes keitto)

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

Ingredients

• 2 cups water
• 2 small carrots, sliced
• 1 medium potato, cubed
• 3/4 cup fresh or frozen green peas
• 1 cup cut fresh or frozen green beans
• 1/4 small cauliflower, separated into florets
• 2 ounces fresh spinach, cut up (2 cups)
• 2 cups milk
• 2 tablespoons all-purpose flour
• 1/4 cup whipping cream
• 1 1/2 teaspoons salt
• 1/8 teaspoon pepper
• Snipped dill weed or parsley

Instructions

1. 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 minutes.
2. Add spinach; cook uncovered about 1 minute.
3. Mix 1/4 cup of the milk and the flour; stir gradually into vegetable mixture. Boil and stir 1 minute.
4. Stir in remaining milk, the whipping cream, salt and pepper. Heat just until hot.
5. Garnish each serving with dill weed.