RCI-SP.002.0121.001
Kasakeitto
Kasakeitto Vegetable Soup 6 Servings
Prep20 min
Cook30 min
Total50 min
Servings4
Difficultyadvanced
Ingredients
- 1 small
- 1 cup
- 4 oz
- 3 tbsp
- 7 cups
- 3 tbsp
- 1 tbsp
- 1 cup
- 1 unit
- 2 unit
- carrots - chopped fine2 medium
- ⅓ cup
- potatoes - peeled3 mediumchopped
- 1 unit
- shrimp - peeled7 ozcooked
- green beans - cut in pieces½ lb
- dill - chopped2 tbsp
- radishes - halved5 unit
Method
1
Bring 7 cups of water to a boil in a large pot and add salt to taste.
2
Add the chopped potatoes and carrots to the boiling water, then reduce heat and simmer for 8-10 minutes until the potatoes begin to soften.
10 minutes
3
Add the cauliflower (broken into small florets), green beans, and radishes to the pot and continue simmering for another 8-10 minutes.
10 minutes
4
Melt butter in a small saucepan over medium heat, then whisk in the flour to create a roux, stirring constantly for 1-2 minutes until lightly golden.
2 minutes
5
Gradually whisk the roux into the simmering vegetable broth, stirring well to prevent lumps from forming.
6
Add the green peas and spinach to the pot, and stir in the sugar and white pepper to taste, then simmer for 3-4 minutes until the spinach wilts.
4 minutes
7
In a small bowl, whisk together the egg yolks, milk, and half and half until well combined.
8
Slowly temper the egg mixture by whisking in 1 cup of the hot broth from the pot a little at a time, then pour the tempered mixture back into the pot while stirring constantly to avoid curdling.
9
Add the cooked shrimp to the kasakeitto and gently heat through for 2-3 minutes, but do not allow the soup to boil.
3 minutes
10
Stir in the chopped dill and taste the soup, adjusting seasoning with additional salt and white pepper as needed.
11
Ladle the kasakeitto into serving bowls and serve immediately while hot.