Almond potato soup with Västerbottensost and prawns
A creamy, slightly luxurious soup, perfect as a starter or main course. Serve with white wine and enjoy!
Ingredients
Instructions
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Peel the potatoes and cut into cubes. Peel onions and garlic and cut into pieces.
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Heat oil in a saucepan and fry the potatoes, onion and garlic without letting them colour.
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Add white wine and let it boil for a few minutes.
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Add the chicken stock and cook for 15-20 minutes until the potatoes are soft.
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Blend the soup with a hand blender, add the cream and cheese, blend again and heat gently.
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Season with salt and pepper.
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Put prawns on top and serve.
Notes
Tips: Use a powerful blender or hand blender and blend for a long time for a velvety smooth result. Strain the soup through a fine sieve for extra elegance.
Storage: Keeps in the fridge for 3 days. Freeze without the prawns and toppings, and add fresh garnish when serving.
FAQ: Västerbottensost A good parmesan or manchego can be used instead.
Nutrition per serving
- Calories
- 413 kcal
- Carbohydrates
- 27 g
- Protein
- 24 g
- Fat
- 23 g
- Saturated fat
- 9 g
- Polyunsaturated fat
- 2 g
- Monounsaturated fat
- 11 g
- Trans fat
- 1 g
- Cholesterol
- 159 mg
- Sodium
- 857 mg
- Potassium
- 897 mg
- Fiber
- 3 g
- Sugar
- 3 g
Nutrition values are estimates.