New Orleans Soups Recipe List

Restaurant August

301 Tchoupitoulas Street, New Orleans, LA 70130



2.5 lbs Yukon Gold Potatoes, peeled and quartered
5 each Egg Yolks
3.4 oz Butter
7 oz All Purpose Flour
Salt,White Pepper
dash Fresh Grated Nutmeg


  • Place the potatoes in a small pot covered with water.
  • Cook over high heat until fork tender.
  • Strain the potatoes from the water, add the potatoes back to the pot and place into a 250 degree oven for an additional 15 minutes.
  • Remove the potatoes from the pot and press through a pota to ricer into a fine mesh drum sieve.
  • Using a rubber spatula pass all of the riced potatoes through the sieve into a clean stainless steel mixing bowl.
  • Add the butter and egg to the warm potato puree and mix well.
  • Next, fold the flour, dash of salt pepper and nutmeg into the potato mixture until manageable dough is formed.
  • More or less flour may be needed, depending upon the moisture level of the potatoes.

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