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Potato and Almond Milk Soup with Raisins and Pumpkin Seeds


Robert Gadsby, executive chef of Noé Restaurant and Bar, in Houston and Los Angeles, says that his personal preference is to pair this relatively simple soup with sweet wines, but a dry Spanish or German white wine will also complement it.

American/New American
1 pound Yukon Gold potatoes
3 tablespoons salt, plus more to taste
1 cup whole milk
1/2 cup extra virgin olive oil
Freshly ground white pepper to taste
Almond oil (available at specialty stores)
6 ounces California raisins, a mix of dark and golden
4 ounces toasted pumpkin seeds
2 tablespoons extra virgin olive oil
In a large saucepan over medium heat, sauté onions, season with salt and stir to coat with olive oil. Add the chopped potatoes and continue stirring until potatoes are warmed. Add the milk to cover the potatoes to about 1/2 inch cover, add 1 and 1/2 tablespoons almond oil and simmer until potatoes are completely tender. Drain the potatoes, reserving the cooking milk liquid, and puree in a blender, adding enough liquid to form a silky smooth potato soup, taste and correct the seasoning with salt, sugar and white pepper.

Reheat soup. Divide the raisins and the toasted pumpkin seeds among serving soup bowls and drizzle some extra virgin olive oil on the raisin pumpkin seed mixture. Pour the soup into the bowls, place a dollop of the almond whipped cream (see recipe below) near the rim of each bowl, and drizzle a little of the almond oil on the cream. Sprinkle the soup with chopped chives and serve.
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