Kesakeitto Finnish Summer Soup
Found this recipe in the 1973 cookbook, scandinavian cooking.
Steps
In a large sauce pan , bring water , sugar & salt to a boil , then add milk , peas , cauliflower , carrot & potatoes.
Reduce heat & simmer 10-15 minutes , or until vegetables are tender.
Stir 2-3 tablespoons of the hot soup into beaten egg yolk , then return it to the soup.
Season to taste , then add margarine & parsley just before serving.
Ingredients
water, granulated sugar, salt, milk, frozen peas, cauliflower, carrot, potatoes, egg yolk, margarine, fresh parsley