Moosewood Creme Andalouse Soup

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 6-7
• 2 tablespoons butter
• 3 leeks, bulbs rinsed & chopped ( 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

Recipe

• 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.