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Norwegian Cold Potato Soup




Source of Recipe


Brenda Lee Olson


Recipe Introduction


original recipe from Chef Joe Barkson
adapted to gf cf by BL Olson




List of Ingredients




Like most potato soups, this one may be served either hot or cold. If you choose to serve it hot, be sure to add the sour cream at the last minute and do not let the soup boil after it has been added. This recipe is not for the diet-minded or fat-conscious, but you can substitute fat-free ingredients with acceptable results.

4 medium potatoes, peeled and diced
1 medium onion, peeled and chopped
2 cups (500 ml) non dairy milk (rice milk works fine)
2 cups (500 ml) mimic cream or almond milk coffee cream (or more milk if you don't have non-dairy cream)
Salt and freshly ground pepper to taste
4 Tbs (60 ml) coconut butter
1 cup (250 ml) cashew sour cream
Chopped fresh dill



Recipe



Boil the potatoes and onion in enough salted water to cover until tender. Drain and mash thoroughly. Add the non-dairy milk, mimic cream, salt, pepper, and coconut butter and bring to a boil over moderate heat, stirring frequently. Reduce the heat and simmer uncovered for 5 minutes.

Chill thoroughly. Just before serving stir in the cashew sour cream, and sprinkle with the chopped dill.

Makes 6 to 8 servings