Kasakeitto

Description

File:1139484045.jpg

Kasakeitto

Vegetable Soup

• 6 Servings

Ingredients

• 1 small cauliflower head
• 1 cup green peas
• 4 oz spinach
• 3 tbsp butter
• 7 cups water
• 3 tbsp all-purpose flour
• 1 tbsp sugar
• 1 cup milk
• salt
• 2 egg yolks
• 2 medium carrots - chopped fine
• ⅓ cup half and half
• 3 medium potatoes - peeled, chopped
• white pepper
• 7 oz shrimp - peeled, cooked
• ½ lb green beans - cut in pieces
• 2 tbsp dill - chopped
• 5 radishes - halved

Procedures

1. Divide cauliflower into flowerets.
2. Wash and chop spinach.
3. In a large pot, bring water to a boil.
4. Add sugar and 2 teaspoons salt.
5. Add cauliflower, carrots, potatoes, green beans, radishes and peas.
6. Cover and simmer until vegetables are nearly tender - 5 to 8 minutes.
7. Add spinach - cook 5 minutes longer.
8. Strain and reserve cooking liquid - set vegetables aside.
9. Melt butter in a large saucepan - stir in flour.
10. Stirring constantly, gradually add strained cooking liquid and milk.
11. In a small bowl, beat egg yolks with half and half - stir in ¼ cup hot cooking liquid.
12. Stir egg-yolk mixture into saucepan - season with salt and white pepper.
13. Return cooked vegetables to soup.
14. Add shrimp - heat through.
15. Pour into tureen or serve in individual bowls.
16. Sprinkle with dill.