Finnish · Soup
New potatoes and young vegetables in a delicate milk broth.
Photo by Anneli Salo · CC BY-SA 3.0 · Resized and converted to WebP for web display.
Kesäkeitto celebrates Finland’s young summer vegetables. New potatoes, baby carrots, peas and cauliflower simmer gently before milk and dill turn the cooking liquid into a delicate broth.
Technique notes
Recipe status
A named independent cook or chef has published a prepared version of this dish, and that verification is credited below. It verifies their version—not Gastromica’s exact quantities, timing or method. Measured search evidence, exact-recipe testing and final JB approval remain separate gates.
How the new system works →Evidence behind this edition
Reviewed August 2, 2026. Research sources inform this edition. Any external cook verification is separately named, linked and limited to the independently prepared version described in that source.
early summer vegetables; potatoes/carrots/peas/cauliflower; milk broth; fresh dill or mixed herbs
Declared allergens: milk, wheat/gluten grain (verify labels and individual medical needs)
Cool promptly in shallow containers, refrigerate within two hours, keep no longer than the recipe's stated period or USDA's 3–4 day ceiling (whichever is shorter), and reheat leftovers to 165°F/74°C when reheating is appropriate.
Do not treat a quality date as proof of safety. Wild greens and mushrooms must be positively identified and food-grade. Diet labels do not guarantee absence of cross-contact. Dish-specific dairy/egg handling instructions remain applicable.
Karen (Karen's Kitchen Stories) is credited with preparing and publishing an independent version of this dish in Finnish Summer Soup (Kesäkeitto) for Karen's Kitchen Stories.
What this supports: dish identity, method, texture/doneness, failure cue, serving result.
Verifies an independently prepared version of the dish, not Gastromica’s exact recipe. Karen uses half-and-half, optional bouillon, pearl onions and her own vegetable mix, which differs from Gastromica's exact formula.
Finnish kitchen
Finnish kesäkeitto is a light summer soup of new potatoes, carrots, peas and cauliflower in a creamy dill broth.
Simmer potatoes and carrots in stock for 10 minutes.
Add cauliflower and simmer 6 minutes, then add peas for 2 minutes.
Mash butter and flour into a paste. Whisk it into warm milk, then stir into soup.
Simmer without boiling for 4 minutes. Add salt, white pepper and dill.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Kesäkeitto celebrates Finland’s young summer vegetables. New potatoes, baby carrots, peas and cauliflower simmer gently before milk and dill turn the cooking liquid into a delicate broth.
Refrigerate for up to 3 days and reheat gently so the milk does not split.
Serve warm with rye bread and extra dill.
