Moosewood Creme Andalouse Soup |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This amazing soup is from the book : New Recipes From Moosewood Restaurant. We like to have this for a change during Ramadan. Ingredients:
2 tablespoons butter |
3 leeks, bulbs rinsed & chopped (white part only) |
6 fresh tomatoes, chopped (or 4 cups canned tomatoes, undrained) |
7 cups vegetable stock |
4 medium potatoes, peeled & cubed |
1/2 cup heavy cream |
1 teaspoon salt |
1/2 teaspoon dried tarragon |
1/8-1/4 teaspoon cayenne |
1 teaspoon fresh lemon juice |
1 cup herbed croutons |
1/4 cup fresh parsley, finely chopped |
Directions:
1. Saute the leeks in the butter until soft. Add the tomatoes & simmer for 10 minutes. Add the remaining ingredients, except the lemon juice & cream. Simmer until the potatoes are thoroughly cooked.
2. Puree the cooked vegetables in a blender, adding the lemon juice & cream. Gently reheat, taking special care not to boil the soup (which could cause it to curdle).
3. Garnish with the croutons & parsley.
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