GENIUS POTATO SOUP WITH FRIED ALMONDS

APP, ENTREE, SIDE DISH, DESSERT?
Appetizer, Entree, Side dish
RELATED DISHES
FEEDS HOW MANY?
4
TIME COMMITMENT?
1 hour
FAST, WEEKNIGHT, WEEKEND?
Weeknight
STAIRMETER?
A very simple soup so not too many ingredients
EQUIPMENT NEEDED?
WHO I MADE IT FOR?
I made this for Kelsey after reading it in the Genius cookbook (adapted from recipe here). I ate three bowls in 20 minutes. I am obsessed with this soup.

INGREDIENTS
Yukon gold potatoes (2 lbs, peeled and cut into uneven chunks)
Prosciutto (6 oz, I love the ham in this soup so I add way more than the recipe calls for; I didn’t have enough prosciutto the first time I made this so I mixed it with some rosemary ham)
Vegetable/chicken stock (6 cups)
Blanched almonds (3/4 cup)
Garlic (8 cloves, peeled)
Saffron (pinch)
Sherry vinegar (1 tablespoon)
Parsley (4 tablespoons, minced)
Olive oil

DIRECTIONS

  1. Heat 1/3 cup of olive oil in dutch oven over med-high heat. Add almonds and garlic. Stir and cook until almonds are golden making sure to monitor heat to avoid burning. Remove almonds and garlic and reserve in bowl.
  2. Add prosciutto and stir for 1 min. Add potatoes and stir well. Add chicken stock and bring to a boil. Remove any fat at the top and simmer.
  3. Meanwhile, place almond garlic mixture in food processor and chop/blend to your desired consistency. Set aside 2-3 tablespoons of the mixture; add the rest of the mixture to the soup.
  4. Steep saffron in a little bit of soup broth for 2 mins and then add to soup. Simmer until half of potatoes have disintegrated about 35 mins.
  5. You can change the consistency to match what you’d like–if you want something thicker/creamier, break up some of the potatoes with a potato masher.
  6. Add sherry vinegar to reserved almond-garlic mixture and then add this into the soup. Add in parsley and stir for about 1 min. Serve immediately!

BOTTOM LINE: My new favorite soup!!!

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