Potato soup is a good everyday meal.
Potatoes make delicious soup and riska. PHOTO: RONI LEHTI.
There are many potatoes. Chef Risto Mikkola has always known this, like many other Finns. After all, the potato is the cornerstone of Finnish cuisine.
– Potatoes have always been one of my favorite ingredients, Mikkola says.
Potato soup is a good everyday food, but it can be made even better by adding truffle oil to the food.
– The food is a tribute to the domestic potato.
Mashed potato soup is simple to make, and it’s not ruined at all if you leave out the truffle oil.
Milk foam for decoration
Skimmed milk gives you foam to decorate the soup. Foam is created easily when you heat the milk and froth it with a stick blender.
Mashed potato soup
400 g peeled potatoes in pieces
100 g chopped onion
100 g parsnips in pieces
5 dl of water
150 g of butter
2 dl cream
2 dl of milk
(2 tbsp truffle oil)
2–3 teaspoons of salt
¼ tsp black pepper
1. Put the potatoes, onions, parsnip and water in the pot. Simmer under the lid of the pot until cooked.
2. Add butter, cream and milk. Simmer for 5 minutes.
3. Add spices and truffle oil. Purée with a stick blender and check the taste.
Truffle foam
2 dl skimmed milk
1 tablespoon of truffle oil
Salt
1. Heat the milk in a pot to 60 degrees. Whip with a stick blender and spoon onto a plate on top of the soup.
Potato risk
3 dl mashed ripe potatoes
3 dl barley flour
100 g of melted butter
1 egg
1 teaspoon of salt
1. Mix all the ingredients into a dough. Cool the dough in the refrigerator.
2. Roll out the dough into a thin sheet 3–5 mm thick and punch round 8–10 cm ridges from it.
3. Put on a baking sheet on baking paper and bake at 275 degrees for about 8 minutes. Grease the rolls with hot butter.