Finnish Summer Soup Recipe -
Finnish Summer Soup Recipe

Finnish Summer Soup

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"This soup should be made with fresh vegetables. Serve with a bread and cheese platter as they do in Finland. If you can't get fresh shelled green peas, use frozen tiny green peas."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Heat water to boiling in a medium pot; add potatoes. Reduce heat and simmer until potatoes are tender, approximately 15 to 20 minutes.
  2. Add salt, pepper, butter, onions, carrots and green beans; simmer until tender then add peas.
  3. In a small bowl, stir together half-and-half and flour until smooth; stir into the simmering vegetables. Cook, stirring constantly until the soup is slightly thickened. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Jun 16, 2013

I live in Finland but am not Finnish. For those who think this soup weak, bland, or with non-mixing veggies... this is a traditional Finnish soup made with what is on hand. It is served as a started for a long summer meal that usually includes -after- steamed potatoes with marinated herrings of various styles, smoked fishes, salads, and the like. It is a bland soup, no chicken stock or anything, but using, as KEY factor, all FRESH vegetables. True baby carrots, not shaved ones, fresh peas that we shell, cauliflower or broccoli, and young potatoes wit barely any skin on them. What is delicious about it is the sheer wonder of the flavors of every vegetable. If you do not use fresh, do not make this. It just won't work.

Most Helpful Critical Review
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.

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!

Dec 19, 2003

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.

Sep 24, 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!

Aug 27, 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!

May 15, 2011

This is really tasty and simple.

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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  • Calories
  • 563 kcal
  • 28%
  • Carbohydrates
  • 82.9 g
  • 27%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 20.7 g
  • 32%
  • Fiber
  • 19.1 g
  • 76%
  • Protein
  • 18.5 g
  • 37%
  • Sodium
  • 750 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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