Moosewood Creme Andalouse Soup Recipe

Experience the creamy delight of Moosewood Restaurant's Crème Andalouse Soup! This vibrant and flavorful soup, adapted from their renowned cookbook, is a perfect Ramadan meal or a comforting treat any time. Imagine the rich blend of leeks, tomatoes, and potatoes, perfectly pureed to a velvety smooth consistency, then brightened with a touch of lemon and cream. Easy to make in just 35 minutes, this recipe is a delicious and satisfying way to elevate your culinary experience.

Prep Time 15 mins
Cook Time 35 mins
Calories 293.7 kcal
Protein 11g
Rating 5.0 (1 Reviews)
Moosewood Creme Andalouse Soup 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Moosewood Creme Andalouse Soup

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How to Make Moosewood Creme Andalouse Soup

  1. Melt the butter in a large pot over medium heat. Add the thinly sliced leeks and sauté until softened, about 5-7 minutes.
  2. Stir in the crushed tomatoes and simmer for 10 minutes, stirring occasionally.
  3. Add the diced potatoes, vegetable broth, salt, and pepper. Bring to a simmer and cook until the potatoes are tender, about 15-20 minutes.
  4. Carefully transfer the soup to a blender (or use an immersion blender). Add the lemon juice and heavy cream.
  5. Blend until the soup is completely smooth and creamy.
  6. Gently reheat the soup, being careful not to boil. Taste and adjust seasoning as needed.
  7. Ladle into bowls and garnish with croutons and fresh parsley.

Nutrition Information (Approximate per serving)

Sodium

22 g

Sugar

25g

Fat

37g

Carbs

13g