Creamy Nordic Summer Soup (Kesäkeitto)

Published: 7/31/2026

This delicate, milky soup celebrates the first harvest of the season with sweet new potatoes, carrots, cauliflower, and peas.

Ingredients (4 servings)

• 1 lb (450 g) small new potatoes, scrubbed
• 2 large carrots, peeled
• 1 small head of cauliflower, cut into florets
• 1 cup (150 g) fresh peas (or frozen)
• 2 cups (480 ml) water
• 2 cups (480 ml) whole milk
• 1/2 cup (120 ml) heavy cream
• 1 tbsp (8 g) all-purpose flour
• 2 tbsp (28 g) butter
• Salt and white pepper to taste
• 1/2 cup (30 g) fresh parsley or chives, chopped

Instructions

1. Cut the potatoes and carrots into uniform 1-inch cubes.
2. In a large pot, bring the water and a pinch of salt to a boil. Add the potatoes and carrots; simmer for 10 minutes.
3. Add the cauliflower florets and continue simmering until all vegetables are just tender (about 5 more minutes).
4. In a small jar, shake the milk and flour together until smooth to create a slurry.
5. Reduce the heat to medium-low. Add the milk slurry and heavy cream very slowly while stirring constantly.
6. Gently bring to a simmer. Do not allow a rolling boil, as this may cause the dairy to curdle.
7. Add the peas and butter, stirring until the butter melts and the broth thickens slightly. Season and garnish with parsley.

Pro Tips

• Gentle Heat: Maintaining a low, steady heat after adding the dairy is crucial for a smooth, professional-grade broth. Uniform 1-inch vegetable sizes ensure even cooking.

See Also

• Classic French Onion Soup (Ranskalainen sipulikeitto)
• Creamy Nordic Salmon Soup (Authentic Lohikeitto)
• Creamy Roasted Pumpkin Soup

Categories: soups