Yesterday I celebrated Lammas, the first harvest feast. I alwaystry to eat home-grown food this day. Among other things yesterday I ate  the very good summer soup, a thickened soup with fresh carrots and peas, and I thought I would share the recipie whit you.

Summer soup

Fresh peas and carrots (it works with frozen peas, but the taste is not the same)


2 vegetable stock cubes per 2.5 cups water

Milk, twice as much as water

3 tablespoons flour to 2.5 cups water

Pick carrots and peas.

Clean and rinse the peas and carrots  and chop the carrots in to smaler pices. Place in a saucepan and add water until it barely covers the vegetables and add the broth.

Boil for 20-30 minutes or until vegetables are tender. Mix the flour with a little cold milk. Add the remaining milk to the soup and add a little flour and milk mixture. Let boil for a while and add more of the mixture if the soup is too thin. It should be creamy but not as a stew.

Serve immediately, preferably with hard bread and pickles.

Published in: on August 2, 2011 at 17:31  Leave a Comment  
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