Serve as an appetizer or main course, goes well with a white wine with the right acidity, or why not Champagne 😉
Tips and variations
- Use almond potatoes for natural sweetness and a creamy texture — they have less water than regular potatoes and make a better soup.
- Sauté shallots and garlic over low heat before adding the potatoes to build a good flavour base.
- Blend the soup thoroughly and pass through a fine-mesh sieve for a silky-smooth, elegant result.
- Add the prawns on top just before serving — never cook them in the soup or they will turn rubbery.
- Finely grate the Västerbotten cheese and stir it in after removing the soup from the heat for the best flavour.
🍷 Wine tips
Chablis — Almond potato soup with Västerbottnost and shrimp has creamy, delicate seafood notes. Chablis — dry and mineral with sea-salt hints — is a dream match for shrimp and creamy soup. Muscadet sur lie is a lighter, more budget-friendly option.
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Almond potato soup with Västerbottnost and shrimp
Ingredients
Method
- Peel the potatoes and cut into cubes. Peel onions and garlic and cut into pieces.
- Heat oil in a saucepan and fry potatoes, onions and garlic lightly.
- Add white wine and let it boil for a few minutes.
- Add the chicken stock and cook for 15-20 minutes until the potatoes are soft.
- Mix the soup with a hand mixer, add cream and cheese and mix again, heat gently.
- Season with salt and pepper.
- Put shrimp on top and serve.
Nutrition
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Let us know how it was!FAQ
00 flour (doppio zero) is the classic choice for silky smooth pasta. It has a very fine grind and low protein content. You can also use semolina flour for a more rustic texture with more bite.
Knead for at least 8 to 10 minutes until the dough is smooth and elastic. Proper kneading develops the gluten structure which gives pasta its characteristic chewy texture.
For most pasta shapes, aim for setting 5 or 6 on a pasta machine (out of 9). For stuffed pasta like ravioli, go thinner to setting 6 or 7 so the filling shows through.