Best 4 Moosewood Creme Andalouse Soup Recipes
Indulge in a culinary journey with Moosewood Creme Andalouse Soup, a symphony of flavors that will tantalize your taste buds. Originating from the Moosewood Restaurant in Ithaca, New York, this creamy and flavorful soup draws inspiration from the vibrant cuisine of Andalusia, Spain.
The Moosewood Creme Andalouse Soup recipe offers a delightful blend of fresh vegetables, including carrots, celery, onions, and tomatoes, simmered in a rich vegetable broth. Its creamy texture comes from a combination of puréed vegetables, oat milk, and a touch of cornstarch. The soup is further elevated with the addition of aromatic herbs, spices, and a hint of lemon juice, creating a harmonious balance of flavors.
This article also features a collection of additional delectable recipes. The Creamy Tomato Soup with Pesto is a luscious and comforting dish, perfect for a cozy meal. The recipe combines ripe tomatoes, vegetable broth, and a touch of cream for a velvety smooth texture, complemented by a vibrant pesto sauce.
For a taste of classic French cuisine, the French Onion Soup recipe offers a hearty and flavorful delight. Slowly caramelized onions are simmered in a rich beef broth, creating a deeply savory and aromatic soup. Topped with croutons and melted cheese, this soup exudes warmth and indulgence.
The Chilled Avocado Soup with Lime and Cilantro brings a refreshing and vibrant twist to the table. Creamy avocados are blended with lime juice, cilantro, and a hint of jalapeño for a tangy and flavorful soup. Served chilled, this soup is perfect for a light and refreshing meal or as a delightful appetizer.
Explore the diverse flavors of these recipes, each offering a unique culinary experience. Whether you're seeking a comforting classic like French Onion Soup or a refreshing and vibrant Chilled Avocado Soup, this article has something to satisfy every palate.
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.
MOOSEWOOD'S MISO SOUP
A miso soup from the Moosewood Cookbook, with a couple slight modifications for ingredients to fit the ingredient filter.
Provided by AbbaGav
Categories Japanese
Time 50m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Saute garlic, onion, ginger, carrots, cabbage, cauliflower and celery together.
- Dissolve miso in the water.
- Add miso mixture to the sauteed vegetables.
- Add sherry and raw green peppers, bring to a boil.
- Lower heat to simmer and add remaining ingredients (except tofu and cooked noodles).
- Simmer, covered over very low heat 10-15 minutes. Sprinkle scallions, sesame oil (optionally tamari as well) on top.
- Add tofu and noodles when serving.
Nutrition Facts : Calories 266.9, Fat 8.8, SaturatedFat 3.5, Sodium 1134, Carbohydrate 35.2, Fiber 3, Sugar 4, Protein 8
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'S CREMA DE ELOTE (CREAMY CORN SOUP)
This is from the famous Moosewood Restaurant in Ithaca, NY. It is a wonderful combination of veggies with a Mexican flair and is especially nice in the summer when you can add the corn right off of the cob.
Provided by Acerast
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a soup pot, saute the onions and garlic in the butter or oil on low heat for about 10 minutes, until the onions are very soft.
- Add the coriander, cumin, and chiles; saute for 2 minutes.
- Add the chopped tomatoes and cook until they are juicy.
- Add the potatoes, bell peppers and vegetable stock; cover and simmer until the potatoes are tender, about 10 minutes.
- Add the corn and heat thoroughly.
- In a blender, puree about half of the soup with the milk and cheese.
- Stir the puree back into the soup pot.
- Add salt and pepper to taste.
- Heat slowly until the soup is hot but not boiling.
Nutrition Facts : Calories 236.4, Fat 11.4, SaturatedFat 6.5, Cholesterol 29.3, Sodium 129.5, Carbohydrate 29.5, Fiber 4.1, Sugar 6.1, Protein 7.8
Tips for Making a Perfect Moosewood Crème Andalouse Soup
- Use the freshest ingredients possible, especially the vegetables. Fresh vegetables will give the soup the best flavor and texture. - Don't be afraid to use frozen vegetables if you can't find fresh ones. Frozen vegetables are still a good option, and they're often more affordable. - Sautéing the vegetables before adding them to the soup helps to develop their flavor. - Be careful not to overcook the vegetables. Overcooked vegetables will lose their flavor and texture. - Use a good quality vegetable broth. The broth is the base of the soup, so it's important to use a good one. - Season the soup to taste. Add salt, pepper, and other spices as desired. - Serve the soup with a dollop of crème fraîche or sour cream. This will add a rich, creamy flavor to the soup. - Garnish the soup with fresh herbs, such as chives, parsley, or basil. This will add a pop of color and flavor to the soup.Conclusion
Moosewood Crème Andalouse Soup is a delicious and easy-to-make soup that's perfect for a cold winter day. It's packed with vegetables, and it's creamy and flavorful. This soup is sure to be a hit with your family and friends.
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