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Coffee Potato Soup

From: Chef Jacky Robert, Petit Robert Bistro, Boston. Yield: 4 servings.

4 Idaho potatoes
2 qt. water
3 Tbsp. butter
1 cup heavy cream
1⁄2 cup freshly brewed coffee, plus additional if necessary
to taste, salt and black pepper
1 handful sliced almonds

Peel and quarter the potatoes and boil them in the water for 20 minutes, or until soft. Drain the potatoes, add butter and cream and mash finely. When well-mixed and lumps are gone, add the coffee. Strain the mixture through a strainer to remove any remaining lumps. Add additional coffee to thin the soup. Salt and pepper to taste, and divide among four bowls. Garnish with almonds.


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