Moosewood Creme Andalouse Soup

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

• Ready In: 35 mins
• Serves: 6

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

• To serve

• 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.