Finnish summer vegetable soup with milk (Kesäkeitto)

1. Scrub and halve the new potatoes, slice the carrots, break the cauliflower into small florets and cut the green beans into 3 cm pieces.

2. Put the potatoes and carrots into a saucepan, pour in the salted water and cook for 8 minutes.

3. Add the cauliflower and green beans and cook for another 5 minutes, then add the peas.

4. Whisk the flour with a little cold milk until smooth and pour it into the soup together with the rest of the milk.

5. Bring just to the boil, stirring constantly, and simmer gently for 3-4 minutes until slightly thickened; season with salt and white pepper.

6. Stir in the butter, sprinkle generously with chopped dill and serve straight away.

Tip: Kesäkeitto is the taste of the Finnish summer: it's made when the first tender new vegetables appear at the markets. The vegetables should stay a little crisp, so don't overcook them. Don't let the milk boil hard or it may curdle; a splash of cream makes it even creamier.