Everyday soup gives you the right party food with small giggles.
Nakki soup is one of the favorite soups of Finns. Pasi Liesimaa
Cake soup is definitely one of the easiest everyday dishes. Of course it is also delicious, so no wonder it’s home -cooked favorites.
Chef Risto Mikkola He wanted to develop a familiar one of the most finnish version of the familiar cake soup.
– There is a new dimension to the soup when the roots are roasted before adding to the soup, says Mikkola.
When roasting, the root of the roots becomes even deeper. Mikkola states that when they are taken to the broth, there will be more flavor in the soup.
According to Mikkola, the chewing sense also becomes different. He likes how roasting affects the composition of the root.
The delicious flavor also comes from the melted cheese to be added to the soup, such as a rapids. Thanks to the fluid cheese, the broth gives a light color.
The cake soup heats up in cool autumn weather. Pasi Liesimaa
Another chef’s trick is to cook the cakes in a frying pan.
– Fry the cakes slowly in butter. Then a nice crunching gets on the surface. Of course, you can also give a good taste, Mikkola advises.
In the form of cakes can be creative. For example, they can be cut lengthwise into thin slices. A small thing can create a completely different style soup.
– For me, the soup is especially autumn and winter food. I make a cake soup every now and then, but more in cold weather.
Mikkola reminds us that any vegetables can be used for cake soup. Potato and carrot can always be found in soup, but in addition, you can put a turnip and celery in the soup.
Cascade is the oldest churning population cultivated in Finland. Kari Pekonen
– No need to lock in what vegetables to use. There may be a lantern, parsnip and celery. There is no need to blindly follow any instructions for vegetables, but to use them to taste, Mikkola encourages.
In the same breath, he states that the turnip is just too little used in the root.
– In the vegetable department of the store, the turnip is next to the lint, but for some reason the turnip is not bought by many.
The turnip is an ancient crop that was used in Finland in the same way as potatoes today. The turnip was Finland’s number one root for a long time. However, the turnip was displaced by the potato that came to popularity in the 20th century.
On the next trade trip, Mikkola urges you to give the turnover the opportunity.
Inquiries: Glass and spoon text TEXTIPPANI. Plate and boiler shooting.
Thanks to the melted cheese, the soup broth is light. Pasi Liesimaa
Nakki melted cheese soup
400 g of cakes in pieces
1 l of water
2 cubes of meat broth
400 g of potatoes in pieces
2 carrots in one centimeter of slices
3 dl of the celery in pieces
3 dl of turnip cubes
200 g melted cheese
1 teaspoon of salt
5 spice pepper
3 bay leaves
1 dl leaf parsley as chips
0.5 dl rapeseed oil
1 teaspoon of salt
0.5 teaspoon black pepper grits
1 tbsp butter
1. Mix the potatoes, carrots, celery and turnip with oil, salt and black pepper in a bowl. Spread the vegetables on a baking sheet and roast in a 200 degree oven for 20 minutes.
2. Bake the frosts in the butter in a frying pan.
3. Boil the water in a saucepan and add meat broth cubes, spice pepper and bay leaves. Add all ingredients except the parsley and bring to a boil.
4. Finish with chopped parsley. Serve soup with bread.
Drink recommendation
Try 0 % (about € 7.29) in French Nozeco Chardonnay in the grocery store with buns soup. The delicate citrus -fruity and flowering, non -alcoholic wine delights with its fruity aromas.