Moosewood Creme Andalouse Soup

Um Safia's Note:

This amazing soup is from the book : New Recipes From Moosewood Restaurant. We like to have this for a change during Ramadan.

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 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
• ½ cup heavy cream
• 1 teaspoon salt
• ½ teaspoon dried tarragon
• 1⁄8;-¼ teaspoon cayenne
• 1 teaspoon fresh lemon juice

To serve

• 1 cup herbed croutons
• ¼ 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.

Reviews

[Elmotoo]

This is LOVELY...the flavors, the texture...no particular flavor jumps out at you but is all just wonderful in combination. I did use a big can of diced tomatoes and Better Than Bouillon & water. Just a wonderful soup. I served it with black bean burgers that I made for PAC. ;) Made for Ramadan Tag '09.