It's mid-July, which here in Estonia means the peak of summer. We're having a beautiful summer here, with lots of sun and not much rain. It's the end of the wild strawberry season, it's the height of chantarelle mushroom season (but too early for most other wild mushrooms), and it's the start of the beautiful local vegetable harvest season. Here's a traditional milk soup that glorifies those early tiny vegetables that are still crisp and sweet. I bought the cauliflower and potatoes - simply because I don't grow these, but the carrots and snap peas were from our own little back yard.
Although the soup is part of the Estonian traditional cuisine, it's not just Estonian. Our Northern neighbours, the Finns, eat a similar soup, called kes�keitto or summer soup (I've provided links to several recipes at the end of the post). The Swedish name for the soup is sn�lsoppa or sommarsoppa.
The soup is best served with some buttered dark rye bread. It's best on day one, though it reheats well. However, be careful not to burn the milk. There's nothing worse than burnt or simply overcooked milk soup, trust me :)
Estonian milk and vegetable soup
(K��givilja-piimasupp)
Serves four to six
a handful of baby carrots
1 small head of cauliflower or white cabbage
a large handful of (sugarsnap) peas
a large handful of new potatoes
500 ml (2 cups) water
1 tsp salt
2 Tbsp butter
1 litre (4 cups) full-fat milk
fresh dill, finely chopped
Scrub the carrots and potatoes clean, then cut the potatoes into small chunks and the carrots into slices about 3-4 mm thick (if you've got pretty slim carrots, then you can also halve or quarter them lengthwise instead, see the photos). Divide the cauliflower into small florets, or shred the cabbage into small thick slices. Pod the peas, if using regular green peas.
Place carrots, potatoes and cauliflower/cabbage into a medium saucepan. Add water, season with salt and butter. Bring into a boil. Half-cover with the lid and simmer for about 15-20 minutes, until the vegetables are almost cooked. Add the peas and cook for 5 more minutes.
Now pour in the milk. Bring slowly into a boil, stirring gently. Remove from the heat, add the dill and season to taste. Serve and enjoy.
Similar recipes:
Finnish summer soup by Alanna @ Kitchen Parade
Kes�keitto by Wendy @ A Wee Bit of Cooking
Summer soup (kes�keitto) by Lakshmi @ Pure Vegetarian (no recipe, but, oh, the photos!)
Finnish summer soup @ The Kitchn
Summer Soup by Mia @ Cloudberry Quark
Summer soup (sn�lsoppa) by Katarina @ Hovkonditorn: Passion for Food and Baking
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