Almond potato soup with Västerbottnost and shrimp

Almond potato soup with Västerbottnost and shrimp

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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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Mandelpotetsuppe med Västerbottnost og reker
Yann A. SkaalenYann A. Skaalen

Almond potato soup with Västerbottnost and shrimp

5 from 1 vote
Serve with white wine and enjoy!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Cuisine: Swedish
Calories: 389
Ingredients Method Nutrition Notes

Ingredients
  

  • 500 g almond potatoes
  • 1 yellow onion small
  • 2 clove garlic
  • 3 tbs olive oil
  • 1 dl white wine
  • 8 dl chicken stock
  • 1 dl cream
  • 1 dl västerbottnost or other aged cheese
  • 300 g shrimp
  • salt andpepper to taste

Method
 

  1. Peel the potatoes and cut into cubes. Peel onions and garlic and cut into pieces.
  2. Heat oil in a saucepan and fry potatoes, onions and garlic lightly.
  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. Mix the soup with a hand mixer, add cream and cheese and mix again, heat gently.
  6. Season with salt and pepper.
  7. Put shrimp on top and serve.

Nutrition

Calories: 389kcalCarbohydrates: 27gProtein: 26gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 181mgSodium: 996mgPotassium: 987mgFiber: 3gSugar: 3gVitamin A: 625IUVitamin C: 41mgCalcium: 281mgIron: 2mg

Notes

Tips: Bruk en kraftig blender eller stavmikser og kjør lenge for et fløyelsmykt, glatt resultat. Sil suppen gjennom en finmasket sil for ekstra eleganse.
Oppbevaring: Holder seg i kjøleskap i 3 dager. Fryses uten reker og toppings — tilsett fersk pynt ved servering.
FAQ: Västerbottnost er en nøtteaktig, lagret svensk ost. God parmesan eller manchego kan brukes som erstatning.

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FAQ

What flour is best for homemade pasta?

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.

How long do I knead the pasta dough?

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.

How thin should I roll fresh pasta?

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.

5 from 1 vote (1 rating without comment)

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