Moosewood Creme Andalouse Soup

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. 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. 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. 3

   Garnish with the croutons & parsley.