Reviewed: Aug. 14, 2011

This is the right Finnish summer soup, with some notes: Baby carrots really means baby carrots, not the cut up shaped carrots you find in cute packages at the store to take to the office for a snack. If they do not have real bundles of small carrots, you are better off buying normal ones and picking the smaller ones to make this. They need to be sweet, that is the key. Also, there is no Half and Half in Finland, we use whole milk for this soup, and if we want extra creaminess, we add a little light cream. You forgot the parsley finish. Snip 1/2 cup of parsley with scissors so that it is very fine (no stems), and stir it into the soup right before serving. Finally, this is a light meal, so serve it with slices of dark bread (rye, pumpernickel, dark molasses bread) with butter or margarine. they complement the soup perfectly.

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Reviewer:

Terry Inskip

Reviewed: Jul. 17, 2011

I was not impressed with this recipe. The flavors just did not seem to blend together very well. If I fixed this again I would leave out the carrots and use about 1/3 the amount of green beans. I liked the flavor of the broth with the onions but I ended up picking most of them out because they were owerpowering. My final suggestion wold be perhaps to use a few more potatoes. I doubt I will fix this again.

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Reviewer:

nldavis74

Cooking Level: Expert

Reviewed: May 15, 2011

This is really tasty and simple.

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Reviewer:

holarosa

Reviewed: Oct. 26, 2010

When I was a child growing up, after a day at the beach with swimming lessons, I loved coming home to this soup for supper - Mom could never seem to make enough of it. She was a big fan of Pacific Condensed Milk, so used that instead of half and half.

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Reviewer:

Hilda Hoas

Reviewed: Sep. 20, 2010

Omg, delicious!! I did add some chicken boullion to the soup for extra flavor and had to use frozen peas. I also did cut back some on the 1/2 and 1/2. Also I added the carrots in with the potatoes about 5 minutes before they were done. Loved this and can't wait to make again! Some asparagus would be nice in this too!

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Reviewer:

mommyluvs2cook

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Aug. 26, 2010

I made this soup with a little bit less green beans and a small amount of diced shallot in place of the green onions because that was what I had on hand and I absolutely loved this soup! It is simple to make and very mild and creamy. Thanks for this great recipe, I will be making it again soon!

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Reviewer:

Fanciful Unicorn

Cooking Level: Expert

Reviewed: Sep. 14, 2008

I love this recipe! My stepmom made this soup for my family all the time as a kid. I did make some (significant) changes to the recipe: First off, the recipe calls for 6 cups of green onions, but I think it means 6 green onions - that's what I used. Second, I added baby spinach and 1/2 a cauliflower. I also used about twice as much water as called for (in general, use enough to cover your vegetables), and the texture/flavor were still perfect. For seasoning, I used 1/4 tsp of black pepper and a 1/4 tsp of white pepper, as well as some garlic powder. I also highly recommend using fresh baby dill (I was out so I used dried dill) in the soup and garnishing each bowl with it. Delicious!

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Reviewer:

BECCALOYA

Reviewed: May 21, 2006

My family of 6 calls this a "keeper". Very good, check it out. I also added spinach and diced ham.

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Reviewer:

KARKAY

Cooking Level: Intermediate

Living In: Buckley, Washington, USA

Reviewed: Aug. 5, 2000

Maryanne, thank you for submitting this recipe. This soup was my Swedish father's favorite "taste of home" and it is wonderful to have the recipe. My family added (with the potatoes) a handful of beet stems, cut into 1" - 2" lengths. We also used more pepper and added a tiny bit of garlic. People who do not tolerate milk will find that this particular combination of vegetables makes a tasty side dish.

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