Emanuel Augustin’s Swedish Summer Soup

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

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

Europe
Sweden
Vegetarian
Soup
Nordic
Summer

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