Norwegian Summer Vegetable Cream Soup

22 Oct

A creamy soup with smoked ham, cauliflower, carrots, green beans, peas, and dill, served with nutmeg sprinkled on top.

-By Carrie (Strommen) Lennie


1 small head cauliflower
4 carrots, peeled and sliced
2 cups green beans, cut in 2-inch pieces
1 ½ cups green peas
¼ lb cooked smoked ham, diced fine
1 tsp salt
½ tsp sugar
2 ½ cups water
6 Tbsp butter
6 Tbsp flour
2 cups milk
½ tsp salt
¼ tsp ground nutmeg
1 egg yolk, beaten
Dried dill weed
Additional nutmeg


  1. Break cauliflower into small flowerets. Place in a large kettle with carrots, beans, peas, ham, salt, sugar and water. Cover and gently boil just until vegetables are tender. Drain vegetables, saving liquid.
  2. Melt the 6 Tbsp butter in a saucepan. Stir in flour to make a smooth paste.
  3. Gradually add milk, cooking and stirring to make a smooth sauce.
  4. Gradually add liquid remaining from cooking vegetables, salt and nutmeg.
  5. Stir a little of the hot liquid into egg yolk. Gradually add egg mixture to soup liquid in saucepan, beating briskly.
  6. Add cooked vegetables and heat thoroughly.
  7. Ladle into hot soup bowls. Top each serving with a thin pat of butter and a light sprinkling each of dill weed and nutmeg. Makes 8 servings.
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Posted by on October 22, 2011 in Soups


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