Name: Emanuel Augustin’s Swedish Summer Soup
Yield: Serves 4–6
Cuisine: Swedish
Ingredients: 100 g (4 oz) mangetout, sliced; 1 large leek, shredded; 2 carrots, cut into thin slivers; ¼ cauliflower, broken into small florets; 50 g (2 oz) plain flour; 50 g (2 oz) butter; a couple of bay leaves; a sprig of fresh parsley; 1 onion, studded with a couple of cloves; 1.2 litres (2 pints) milk; salt and freshly ground black pepper; 150 ml (¼ pint) double cream; 2 teaspoons of fresh thyme leaves; 1 tablespoon coriander seeds, crushed; 100 g (4 oz) dwarf green beans, sliced; 1 bunch spring onions, trimmed and sliced; ½ teaspoon cayenne pepper; 1 tablespoon chopped fresh parsley

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Floyd's Fjord Fiesta

By Keith Floyd

Published 1998

About

Ingredients

1.2 litres (2 pints) milk
1 onion, studded with a

Method

Put the milk into a large saucepan and add the onion, parsley and bay leaves. Bring it slowly to the boil - watch out that it doesn’t boil over. Switch off the heat and allow the flavours to infuse for 15 minutes. Strain the mixture and discard the onion and herbs.

Melt the butter in another pan over a low heat. Stir in the flour and cook gently for a minute or two. Gradually add the fl

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Ingredients

Method

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