La Bonne Soupe's Creme Andalouse
Sept 18, 2023 22:49:58 GMT -5
Post by PrisonerOfHope on Sept 18, 2023 22:49:58 GMT -5
Many years ago, in another life, I was an executive at a major brokerage firm in midtown Manhattan. La Bonne Soupe was around the corner, and it was one of my all-time favorite places to go for lunch. Back then, a bowl of soup with crusty French bread, choice of wine or coffee, and choice of salad or dessert was something like $6.99. I had quite a conundrum each time I went - should I have their excellent onion soup, or the wonderful Creme Andalouse, something I've never seen served anyplace else? (Coffee and cheesecake for dessert were a no-brainer.) Both were exceptionally good and it was a tough choice. La Bonne Soupe is still in business, but now the lunch special is something like $35!
I've searched for years for a recipe for Creme Andalouse, and supposedly this recipe is the one used at the restaurant. I haven't tried it yet - I'll let you know when I do. I hope I'm not disappointed!
Note, this recipe is from the site of one of their suppliers. You can order their olive oils from the website, or just use a good quality store-bought brand.
La Bonne Soupe's Creme Andalouse
INGREDIENTS
3 tbsp Sizzle (extra virgin olive oil)
2 cloves garlic, minced
2 medium sized Spanish onions, chopped
5 ribs of celery, chopped
5 large, firm-ripe tomatoes, peeled, seeded, chopped
1 qt homemade vegetable broth
1 6-oz can of tomato paste
1 cup raw long-grain rice
1 tbsp Drizzle (extra virgin olive oil; this one is made for finishing and should be kept from heat)
Salt & Pepper to taste
INSTRUCTIONS
Active Time: 15 minutes
Full Time: 30 minutes
SERVES 4
1
Pour Sizzle in heated saucepan over low heat. Add garlic and onions and cook, stirring occasionally, until softened but not browned, 3 to 4 minutes. Add celery and tomatoes and cook for additional 3 to 4 minutes, stirring until celery softens.
2
Stir in broth and tomato paste. Raise heat to high and bring to a simmer. Add rice, reduce heat to medium-low and partially cover the pot. Cook until the rice is tender, about 20 to 25 minutes.
3
Remove from heat and cool slightly. Purée the mixture in a food processor or blender.
4
Garnish with cracked pepper and a drizzle of Drizzle on top. Serve with crusty baguette.
link
I've searched for years for a recipe for Creme Andalouse, and supposedly this recipe is the one used at the restaurant. I haven't tried it yet - I'll let you know when I do. I hope I'm not disappointed!
Note, this recipe is from the site of one of their suppliers. You can order their olive oils from the website, or just use a good quality store-bought brand.
La Bonne Soupe's Creme Andalouse
INGREDIENTS
3 tbsp Sizzle (extra virgin olive oil)
2 cloves garlic, minced
2 medium sized Spanish onions, chopped
5 ribs of celery, chopped
5 large, firm-ripe tomatoes, peeled, seeded, chopped
1 qt homemade vegetable broth
1 6-oz can of tomato paste
1 cup raw long-grain rice
1 tbsp Drizzle (extra virgin olive oil; this one is made for finishing and should be kept from heat)
Salt & Pepper to taste
INSTRUCTIONS
Active Time: 15 minutes
Full Time: 30 minutes
SERVES 4
1
Pour Sizzle in heated saucepan over low heat. Add garlic and onions and cook, stirring occasionally, until softened but not browned, 3 to 4 minutes. Add celery and tomatoes and cook for additional 3 to 4 minutes, stirring until celery softens.
2
Stir in broth and tomato paste. Raise heat to high and bring to a simmer. Add rice, reduce heat to medium-low and partially cover the pot. Cook until the rice is tender, about 20 to 25 minutes.
3
Remove from heat and cool slightly. Purée the mixture in a food processor or blender.
4
Garnish with cracked pepper and a drizzle of Drizzle on top. Serve with crusty baguette.
link
