Finnish summer vegetable soup

Name: Finnish summer vegetable soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 medium-sized carrots; 250 g Potatoes; 250 g French beans; 150 g Sweet peas; 250 g Cauliflower; 375 g pea pods or 150 g frozen peas; 100 g fresh spinach; 7-10 Tbsp Salt; 200 g North Sea crab meat; 500 ml Milk; 2 TEASPOONS Flour; 7-10 Tbsp Pepper; 2 TABLESPOONS Butter; 7-10 Tbsp Sugar; 1 collar Parsley

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

3 medium-sized carrots
250 g Potatoes
250 g French beans
150 g Sweet peas
250 g Cauliflower
375 g pea pods or 150 g frozen peas
100 g fresh spinach
7-10 Tbsp Salt
200 g North Sea crab meat
500 ml Milk
2 TEASPOONS Flour
7-10 Tbsp Pepper
2 TABLESPOONS Butter
7-10 Tbsp Sugar
1 collar Parsley

Directions

1
Peel and wash the carrots and potatoes. Cut carrots into slices and potatoes into cubes. Clean, wash and chop the beans, mangetouts and cauliflower. Peas peel.
2
Clean, wash and roughly chop the spinach. Bring a litre of salt water to the boil. Cook the carrots, cauliflower and potatoes for ten minutes. Add peas, mangetouts, spinach and prawns. Mix three tablespoons of milk with flour.
3
Pour the remaining milk into the vegetables and bring to the boil. Season with salt, pepper, butter and sugar. Bind with the flour mixture, bring to the boil again and simmer for five minutes. Wash parsley, dab dry, chop coarsely.
4
Arrange the soup in a terrine and sprinkle with parsley.