Potato soup with fried almonds [Anya Von Bremzen] from Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook (page 91) by Kristen Miglore

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute prosciutto for serrano ham.

  • Bloominanglophile on December 29, 2022

    This recipe caught my eye, as I have a Christmas ham to use up. It fit the bill on this cold, snowy evening! The saffron, almonds and sherry vinegar give this soup a different twist. I really enjoyed it (my husband less so--but he doesn't like saffron). Next time I will use an even smaller pinch of this spice. I will also fill out the leftovers with a bit more ham so we can have a decent-sized bowl for lunch tomorrow. I served just a generic arugula salad on the side.

  • Lepa on July 01, 2019

    This is a delicious, interesting soup and I plan to make it again soon. I especially love the instruction to insert the tip of a knife into the potatoes to produce irregular chunks. I will be using this technique for all soups going forward!!

  • sosayi on December 07, 2017

    I just finished my leftovers of this soup for lunch, and I'm already sad. Absolutely the best potato soup I've ever made/had, no question. Mine looked very similar to the photo above, but slightly creamier, as I mashed up my potato pieces a bit more at the end. So much flavor, though, from such simple ingredients. I loved the almond/garlic/sherry vinegar garnish, and the body of the soup was so complex. I'm dreaming of this.

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Reviews about this recipe

  • Salt Sugar and I

    ... let me tell you it didn’t disappoint. I loved it! It was easy to make, ready within the hour and really freakin’ delicious.

    Full review
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