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–+ servings
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!
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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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