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Finnish Summer Vegetable Soup
(Kes keitto)


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



  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.


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