Summer soup is a tribute to domestic vegetables.
If you want, you can serve spinach-cauliflower puree with the summer soup. Roni Lehti
Despite its wonderful taste, summer soup divides opinions. It is loved and hated.
Despite the doubts, it’s worth giving summer soup a chance, after all, it’s the best soup of the summer.
This soup by chef Risto Mikkola has a familiar summer soup base, but a puree made of shredded spinach and cauliflower adds variety. The soup gets a beautiful green color when pureed spinach and cauliflower are mixed into it.
Mikkola wanted rye bread, which is often served as an addition to soup, to the dish, but in a new way. Rye breadsticks were born from that idea.
Summer soup
100 g onion, peeled and chopped
300 g peeled and diced carrot
600 g of new potatoes, cubed
250 g sugar snap peas, sliced
100 g radishes, thinly sliced
1 l vegetable broth
5 dl of cream
oil
salt
ground black pepper
1. Saute carrot and onion in oil. Add potato and vegetable broth. Cook the vegetables until cooked.
2. Add cream and sugar snap peas and radish. Season and taste. Before serving, add cauliflower-spinach puree to the surface of the keto.
Spinach-cauliflower puree
250 g of cauliflower
1.5 dl of milk
1 dl cream
100 g chopped spinach
salt
sugar
1. Chop the cauliflower and put it in a pot with cream and milk. Cook until cooked, put the whole mixture in a blender.
2. Add spinach and puree.
Rye grits
190 g wheat flour
95 g of rye flour
¾ tsp salt
¾ tsp dry yeast
2 tablespoons of rosemary
chopped
2 tablespoons of olive oil
1.8 dl of room temperature water
1. Mix the ingredients together in a food processor for approx. 2 minutes or knead by hand for 5 minutes, until the dough forms a decent ball.
2. Put the dough in an oiled bowl, cover with a cloth and leave to rise for 1.5 hours. Pat the dough with your hands or Roll out into a rectangular piece about 0.5 cm thick.
3. Cut approx. 1 cm thick sticks from the piece, place on a baking sheet and cover with a cloth, let rise for approx. 30 minutes.
4. Heat the oven to 165 degrees. Bake the sticks in the oven for approx. 15 minutes, and occasionally turn the baking sheet. Cool and enjoy with summer soup.