Ingredients for Moosewood Creme Andalouse Soup
- 2 tablespoons butter
- 2 large leeks, thinly sliced
- Fresh Tomatoes
- Vegetable Stock
- 2 medium potatoes, peeled and diced
- Heavy Cream
- Salt
- Dried Tarragon
- Cayenne
- Fresh Lemon Juice
- Herbed Croutons
- Fresh Parsley
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Moosewood Creme Andalouse Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Moosewood Creme Andalouse Soup
- Melt the butter in a large pot over medium heat. Add the thinly sliced leeks and sauté until softened, about 5-7 minutes.
- Stir in the crushed tomatoes and simmer for 10 minutes, stirring occasionally.
- Add the diced potatoes, vegetable broth, salt, and pepper. Bring to a simmer and cook until the potatoes are tender, about 15-20 minutes.
- Carefully transfer the soup to a blender (or use an immersion blender). Add the lemon juice and heavy cream.
- Blend until the soup is completely smooth and creamy.
- Gently reheat the soup, being careful not to boil. Taste and adjust seasoning as needed.
- Ladle into bowls and garnish with croutons and fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
25g
Fat
37g
Carbs
13g