Soups: Finnish Kesakeitto

In Finland, a marvelous summer vegetable soup called kesakeitto is eaten as a main dish accompanied by open-faced sandwiches of cold sliced meat. It is prepared there when the garden-fresh vegetables are at their peak of tenderness. It can be made, however, with a combination of fresh and frozen vegetables, although the flavor will not be exactly good. It is a superb, delectable, and attractive soup that can be enjoyed anytime during the year.

INGREDIENTS

2  cups of thinly sliced leeks or onions.

2 cups of cut-up cauliflower.

2 cups cut-up green beans.

1 cup shelled fresh or frozen green peas.

1 cup thinly sliced carrots.

2 cups diced potatoes.

5 cups boiling water.

1 tablespoon sugar.

6 tablespoons flour.

Salt, and pepper to taste.

6 cups hot milk.

2 tablespoons butter.

One-third cup chopped fresh parsley.

Put the vegetables and boiling water in a large kettle. Add the sugar, salt, and pepper and bring to a boil. Lower the heat and cook slowly, covered, until the vegetables are just tender., about 20 minutes.

Meanwhile, combine the flour and milk and mix until smooth. Pour into the kettle and mix well. Cook slowly, stirring, for a few minutes. Remove from the heat and add the butter and parsley.