Finnish Summer Vegetable Soup

Soup in summer? I know. It's hot. I get it. I don't think I've made soup even once this summer. Maybe you want to deviate a little from the skillet or maybe you just really love soup and want a good summery one...well here you go:

Finnish Summer Vegetable Soup

Ingredients:

2 small carrots, sliced
1 medium potato, cubed
3/4 cup fresh or frozen green peas
1 cup fresh or frozen cut green beans
1/4 small cauliflower, separated into florets
2 cups fresh spinach, cut up
2 cups water
2 cups milk
1/4 cup whipping/heavy cream
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/8 teaspoon pepper
Dill weed

Directions:

1. Heat water, carrots, potato, peas, green beans, and cauliflower to boiling in 3 qt saucepan; reduce heat. Cover and simmer until vegetables are almost tender, 10-15 minutes.

2. Add spinach; cook uncovered about 1 minute. Mix 1/4 cup of the milk with the flour; stir gradually into vegetable mixture. Boil and stir 1 minute.

3. Stir in remaining milk, cream, salt and pepper. Heat until just hot. Garnish with dill weed.

The first time I made it, I took one look at the finished product and wasn't too sure about that. It was, however, surprisingly delicious. The potato really adds something, and the broth is flavorful, and the dill is just right. My husband and my son are always surprised how much they like it, too. We all sit around eating soup in summer with pleasantly surprised little looks on our faces. I invite you to do the same.

Vermicelli with Lemony Green Vegetables

It's summertime! You may be cooking with the harvest from your garden, enjoying someone else's harvest through Bountiful Baskets, or raking in garden goodies from a kindly neighbor. Or maybe you're just enjoying all the stuff that's in season from the grocery store.

And since we all like to cook on the skillet and avoid the oven as much as possible in the hot summer months, here's a satisfying skillet dinner by which you may put all those wonderful garden spoils to use:

Vermicelli with Lemony Green Vegetables

Ingredients:

1 package (7 ounces) uncooked vermicelli
4 cups mixed bite-size pieces green vegetables (asparagus, broccoli, Chinese pea pods, green beans, zucchini)
1/4 cup margarine or butter
1 tablespoon grated lemon peel
1/2 cup milk
1 package (3 ounces) cream cheese, cut into cubes and softened
1/2 cup grated Parmesan cheese
Salt and pepper to taste




Directions:

Cook vermicelli as directed on package; drain.
Cook vegetables in margarine or butter in 10-inch skillet over medium heat, stirring frequently, until crisp-tender, about 7 minutes; toss with lemon peel.
Remove vegetables; keep warm.

Heat milk and cream cheese in skillet until smooth and creamy; stir in cheese, salt, and pepper. Toss with hot vermicelli. Serve vegetables over vermicelli and, if desired, with lemon wedges and coarsely ground pepper.

*My notes: I usually use whole wheat spaghetti, since it's what I have on hand. I don't always use the full amount of lemon peel - it can be kind of strong, especially if you are sensitive to lemon flavor, which I kind of am and my husband really is. I like to add just enough to flavor it a little, without feeling like I'm eating one of those LemonHead or Warhead candies. (Did your mouth instantly start watering when you read those candy names?)

Really, all the crisp, fresh veggies just make this dinner rock.

**Recipe found in my old Betty Crocker Vegetarian Cooking book.