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.
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Malik Saqib
[email protected]This soup is perfect for a cold winter day. It's hearty and filling, and the flavors are very comforting.
Patricia Arthur
[email protected]I love the combination of flavors in this soup. The almonds and grapes add a nice crunch and sweetness.
Raju Ma
[email protected]This soup is a great way to use up leftover chicken. It's also very versatile. I've added different vegetables and herbs to it and it's always turned out great.
Makai Fall
[email protected]I followed the recipe exactly and my soup turned out bland. I'm not sure what I did wrong.
Rabi Majhi
[email protected]This soup was a bit too sweet for my taste. I think I'll try it again with less sugar.
DJIBRILLA CHAGAYANI
[email protected]I'm not a big fan of soups, but this one was really good. The almonds and grapes added a nice touch.
Md Ronok Ali
[email protected]This soup was easy to make and very flavorful. I used vegetable broth instead of chicken broth and it was still delicious.
Mr Zainu
[email protected]I made this soup for a dinner party and it was a huge hit! Everyone loved it. I especially liked the addition of the almonds and grapes.
Mohammad Bachal
[email protected]This soup is incredible! The flavors are so complex and delicious. I followed the recipe exactly and it turned out perfectly. I will definitely be making this again.