Spring Vegetable Soup(Swedish Cooking) Recipe

Name: Spring Vegetable Soup(Swedish Cooking)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small cauliflower; 1 small carrot; 5 oz. fresh sugar peas; 2 oz. fresh spinach; 3 c. water; 2 tsp. salt; 1 Tbsp. flour; 2 c. milk; 1 egg yolk; 1/4 c. cream

Servings: persons

1
Rinse the vegetables.
2
Cut into strips or dice.
3
Boil the vegetables in slightly salted water until barely tender, about 5 minutes (start with the vegetables which require the longest cooking time).
4
Mix the flour with 1/2 cup of milk.
5
Blend this thickening into the soup.
6
Boil for 3 to 5 minutes.
7
Add the rest of the milk and bring to a boil.
8
Beat the egg yolk and cream together and stir into the soup.
9
The soup must not boil after this.

325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 small cauliflower, 1 small carrot, 5 oz. fresh sugar peas, 2 oz. fresh spinach, and more.

Yes, Spring Vegetable Soup(Swedish Cooking) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Vegetable Soup(Swedish Cooking)

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