Piima-Köögiviljasupp (Milk–Vegetable Soup)

This delicate milk soup prominently features the bright, slightly bitter taste of asparagus. The recipe produces the best results when it is made with very fresh, in-season asparagus, one of the reasons why piima-köögiviljasupp is a springtime favorite in Estonia. Tender-cooked root vegetables add more body and substance to the dish.

Recipe Servings: 6

Prep Time
15 minutes
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Cook Time
45 minutes
equal
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

  • 1 Tbsp (15 g) unsalted butter
  • ½ leek, thinly sliced
  • 1 medium onion, quartered and thinly sliced
  • 6 cups (1.4 L) water
  • 2 Idaho or russet potatoes, peeled and julienned
  • 2 carrots, peeled and julienned
  • 1 bunch asparagus, rough ends removed, sliced diagonally into 2 in (5 cm) pieces
  • 4 tsp (20 g) salt
  • ¼ tsp (1 ml) sugar
  • 2 cups (480 ml) whole milk

Directions

  1. In a large pot over medium heat, melt the butter and then stir in the leeks and onion.
  2. Sauté for 10–12 minutes, or until tender.
  3. Add water, potatoes, carrots, asparagus, salt, and sugar and bring to a boil.
  4. Reduce the heat and simmer the soup for about 30 minutes, until the vegetables are tender but not overly soft.
  5. Finish the soup by stirring in the milk.
  6. Simmer for 5 additional minutes until heated through.
  7. Serve warm.

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