Potato and Almond Milk Soup with California Raisins and Pumpkin Seeds
Submitted by: Robert Gadsby
Vitamin rich almond oil flavors this potato soup topped with raisins and pumpkin seeds.
- 1 medium onion, chopped
- Salt; to taste
- 1 pound Yukon Gold potatoes, peeled and chopped
- 1 cup almond or rice milk
- 1/2 cup extra virgin olive oil
- Ground white pepper
- 1 cup (6 ounces) California natural and golden raisins, mixed
- 4 ounce toasted pumpkin seeds
- 2 tablespoons extra virgin olive oil
- Almond oil
- Chopped chives
In a large saucepan over medium heat, heat olive oil and sauté onion; season with salt and stir to coat with oil. Add potatoes and heat through, stirring constantly. Add milk to cover about 1/2-inch deep and almond oil. Reduce heat and simmer until tender; drain reserving liquid. Purée in blender, adding enough liquid to form a silky smooth soup. Correct seasonings. Keep warm.
To serve, reheat soup. Divide raisins and pumpkin seeds among 6 soup bowls and drizzle with olive oil. Divide and ladle hot soup into bowls. Garnish with a dollop of whipped cream and sprinkle with chopped chives, if desired. Serve at once.
Nutrition Facts Per Serving
Calories 520 (53% from fat); Total Fat 32g (sat 5g, mono 21g, poly 6g, trans 0g ); Cholesterol 0mg; Protein 8g; Carbohydrate 45g; (Dietary Fiber 4g; Sugars 30g; ); Iron 4mg; Sodium 15mg; Calcium 41mg; Potassium 911mg
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