Calling all soup enthusiasts! Dive into the culinary world of flavors with moosewood creme andalouse soup, a delightful fusion of textures and tastes. This creamy and aromatic soup draws inspiration from the vibrant Andalusian cuisine, known for its vibrant spices and fresh ingredients. Get ready to embark on a journey of flavors as we explore the best recipe for this tantalizing dish, promising to warm your soul and tantalize your taste buds.
Let's cook with our recipes!
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.
Provided by Um Safia
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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).
- Garnish with the croutons & parsley.
HUNGARIAN MUSHROOM SOUP (FROM MOOSEWOOD) RECIPE - (3.8/5)
Provided by á-5173
Number Of Ingredients 14
Steps:
- -Sauté onions in 2 Tbs butter & salt lightly -After about 5 minutes, add mushrooms, 1 tsp dill, 1/2 cup stock/water, soy sauce, & paprika -Cover & simmer for 15 minutes, set aside -Melt remaining butter in a different large sauce pan & whisk in flour. Cook & whisk for several minutes -Add milk & cook over low heat stirring frequently (10 minutes or until kind of thick) -Stir in mushroom mixture & remaining stock/water -Cover & simmer for 15 minutes -Just before serving, add salt, some pepper, lemon juice, & sour cream, & extra dill if you want. -Garnish with chopped parsley
VERY CREAMY VEGETABLE CHOWDER A LA MOOSEWOOD
This soup is sweet and mild and filled with enough vegetables for one meal, so serve it with a peppery little salad for contrast. This is another Moosewood cookbook original!
Provided by TishT
Categories Chowders
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- In a large soup pot on medium heat, sauté the onions in the butter and oil for 3 to 4 minutes.
- Stir in the celery, cover, and cook until just soft, stirring occasionally.
- Add the carrots, potatoes, water or stock, thyme, bay leaf, salt, and pepper and bring to a boil; then reduce the heat, cover, and simmer until the vegetables are just tender, about 5 minutes.
- With a strainer or slotted spoon, remove about 1 1/2 cups of the cooked vegetables and set aside in a blender or food processor.
- Add the green beans, bell peppers, and zucchini to the soup pot and cook until the green beans are tender, about 5 minutes.
- Stir in the peas and parsley, simmer for 2 more minutes, and then remove from the heat.
- Discard the bay leaf.
- Puree the reserved vegetables with the milk and cheeses to make a smooth sauce.
- Stir the sauce into the soup and gently reheat.
- Serve hot.
Nutrition Facts : Calories 203.7, Fat 12, SaturatedFat 6.4, Cholesterol 32.4, Sodium 618.1, Carbohydrate 16.8, Fiber 3, Sugar 4.7, Protein 8.3
MOOSEWOOD LENTIL SOUP RECIPE RECIPE - (3.8/5)
Provided by tixrus-2
Number Of Ingredients 16
Steps:
- Place lentils and water in a soup pot or Dutch oven. Bring to a boil, lower heat to a simmer, and let cook until lentils are mushy (about 45 minutes). Add more water as needed, until the soup is your favorite consistency. Heat oil or melt butter in a medium-sized skillet. Add onion, celery, and carrots, and sauté over medium heat for about 10 minutes. Add garlic, salt, pepper, and herbs of your choice, and sauté about 5 minutes longer. Transfer to lentils. Stir in wine, if desired, lemon juice and molasses or brown sugar. Taste to correct seasonings, then simmer for at least 15 minutes longer. Serve hot, with a little vinegar drizzled onto each serving, and a sprinkling of minced scallions or parsley on top, if desired.
Tips:
- For the best flavor, use ripe, fresh tomatoes. If you can't find ripe tomatoes, you can use canned tomatoes, but drain them well and rinse them before using.
- You can adjust the amount of garlic and onion to your taste. If you like a more pronounced flavor, add more garlic and onion. If you prefer a milder flavor, use less.
- If you don't have heavy cream, you can use milk or yogurt instead. However, the soup will be thinner if you use milk or yogurt.
- Creme Andalouse is a versatile soup. You can serve it hot or cold, as an appetizer or a main course. You can also add different toppings to the soup, such as croutons, grated Parmesan cheese, or chopped fresh herbs.
Conclusion:
Creme Andalouse is a delicious and easy-to-make soup that is perfect for any occasion. It is a great way to use up fresh tomatoes, and it can be served hot or cold. The soup is also very versatile, so you can add different toppings or ingredients to suit your taste. Next time you are looking for a quick and easy soup recipe, give Creme Andalouse a try.
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