Moosewood Creme Andalouse Soup

• 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

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. 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. Garnish with the croutons & parsley.

butter, leeks, tomatoes, vegetable stock, potatoes, heavy cream, salt, tarragon, cayenne, lemon juice, croutons, fresh parsley

Taken from www.food.com/recipe/moosewood-creme-andalouse-soup-374569 (may not work)