Almond potato soup with Västerbottensost and prawns

Serve as a starter or main course. It goes well with a white wine with high acidity, such as a Chablis.

Almond potato soup with Västerbottensost and prawns is a creamy, slightly luxurious soup that works just as well as an elegant starter as it does as a proper dinner. The sweet almond potatoes, the sharp Swedish cheese and the fresh prawns complement each other surprisingly well.

Västerbottensost is a Swedish hard cheese with an intense, fruity and slightly sharp flavour, and it lifts the mild potato soup almost to gourmet level. If you cannot find it, mature Jarlsberg, Comté or a good aged Gouda work very well.

Tips and variations

• Use almond potatoes for natural sweetness and a creamy texture, as 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 Västerbottensost and prawns has creamy, delicate seafood notes. Chablis, dry and mineral with sea-salt hints, is a dream match for prawns and creamy soup. Muscadet sur lie is a lighter, more budget-friendly option. A dry Alsace Riesling or a quality Grüner Veltliner from Austria are also good choices.

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Almond potato soup with Västerbottensost and prawns

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A creamy, slightly luxurious soup, perfect as a starter or main course. Serve with white wine and enjoy!

Prep 10 min

Cook 25 min

Total 35 min

Servings 4 servings

Ingredients

• 500 g almond potatoes
• 1 yellow onion small
• 2 cloves garlic
• 3 tbsp olive oil
• 1 dl white wine
• 8 dl chicken stock strong
• 1 dl cream
• 1 dl Västerbottensost finely grated, or another aged cheese
• 300 g prawns
• salt and pepper to taste

Instructions

1. Peel the potatoes and cut into cubes. Peel onions and garlic and cut into pieces.

2. Heat oil in a saucepan and fry the potatoes, onion and garlic without letting them colour.

3. Add white wine and let it boil for a few minutes.

4. Add the chicken stock and cook for 15-20 minutes until the potatoes are soft.

5. Blend the soup with a hand blender, add the cream and cheese, blend again and heat gently.

6. Season with salt and pepper.

7. 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.

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