Best 4 Moosewood Creme Andalouse Soup Recipes

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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



Moosewood Creme Andalouse Soup image

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

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
1 cup herbed croutons
1/4 cup fresh parsley, finely chopped

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)



Hungarian Mushroom Soup (from Moosewood) Recipe - (3.8/5) image

Provided by á-5173

Number Of Ingredients 14

2 cups chopped onion
4 Tbs butter, divided
12-16 oz sliced mushrooms
1-2 tsp dill
2 cups chicken broth, beef broth or H2O, divided
1 Tbs soy sauce or tamari
1 Tbs Hungarian paprika
3 Tbs flour
1 cup milk
1/2 to 1 tsp salt
pepper to taste
2 tsp lemon juice
1/2 cup sour cream
1/4 cup chopped parsley

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



Very Creamy Vegetable Chowder a la Moosewood image

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

2 cups chopped onions
1 tablespoon butter
1 tablespoon canola oil or 1 tablespoon other vegetable oil
2 celery ribs, diced
1 cup peeled and diced carrot
1 1/2 cups diced potatoes
3 cups water or 3 cups basic light vegetable stock
1/2 teaspoon dried thyme
1 bay leaf
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 cup green beans, cut into 1 inch pieces
1/2 cup red bell pepper, diced
1 cup zucchini, diced
1/2 cup green peas, fresh or frozen
2 tablespoons fresh parsley, chopped
2 cups milk
1 cup cheddar cheese, grated
2 ounces neufchatel cheese or 2 ounces cream cheese

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)



Moosewood Lentil Soup Recipe Recipe - (3.8/5) image

Provided by tixrus-2

Number Of Ingredients 16

3 C lentils, any type
7 C water or stock (more as needed)
1 Tbsp grapeseed oil or butter
1 cup chopped onion
1 cup minced celery
1 cup chopped carrots
1 Tbsp minced garlic
1 tsp salt
black pepper to taste
a few pinches of dried herbs (thyme, oregano, or basil)
2 medium-sized ripe tomatoes, chopped
2 Tbsp dry red wine (optional)
2 Tbsp fresh lemon juice
1 Tbsp molasses or brown sugar
Red wine vinegar for the top
Minced scallions for the top (optional)

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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