La Bonne Soupe's Creme Andalouse
Aug 27, 2021 0:54:58 GMT -5
Post by PrisonerOfHope on Aug 27, 2021 0:54:58 GMT -5
When I lived in NYC and worked in midtown Manhattan, one of my favorite lunch places was a little French bistro on W 55th St. called La Bonne Soupe. Back then you could get a bowl of soup, some crusty French bread, choice of salad or dessert, and choice of wine or coffee/tea for $5.99. It was always a tough choice between their outstanding French onion soup and the Creme Andalouse, which was not only excellent, but I never saw it anyplace else. I'm long gone from NYC, the prices at La Bonne Soupe have multiplied, and in a moment of nostalgia I went to Yelp to see if it's still around. It is, but at the top of their page it says "Proof Of Vaccination Required." So, even if I dared venture back to the hellhole that NYC has become, I wouldn't be eating there. I looked for a recipe for Creme Andalouse and found this one, which supposedly is from the restaurant. I haven't tried it yet - I'm almost afraid I'll be disappointed - but when I do I'll let you know if/how it compares.
CREME ANDALOUSE
YIELD 4 servings
INGREDIENTS
3 tbs. unsalted butter
2 cloves garlic, minced
2 medium-size onions, chopped
5 ribs celery, chopped
5 large, firm-ripe tomatoes, peeled, seeded, and chopped
1 quart homemade chicken broth or low-sodium canned broth
6-oz. can tomato paste
1 cup raw long-grain rice
1 cup light or heavy cream
salt and freshly ground pepper to taste
PREPARATION
Melt the butter in a 3-qt. saucepan over low heat. Add the garlic and onions and cook, stirring occasionally, until softened but not browned, 3 to 4 minutes.
Add the celery and tomatoes and cook, stirring, until the celery starts to soften, 3 to 4 minutes.
Add the broth and tomato paste, stirring to blend well. Raise the heat to high and bring the liquid to a boil. Add the rice, reduce the heat to medium, cover partially, and cook until the rice is tender, 20 to 25 minutes.
Remove the pan from the heat and cool slightly.
Puree the mixture in a food processor or blender, in batches if necessary. At this point the soup can be refrigerated tightly covered, for up to 3 days. If needed, re-heat the soup over medium heat until hot but not boiling.
Slowly add the cream, stirring to blend and season with salt and pepper. Reduce the heat to low and cook until the soup is piping hot. Don't allow the liquid to come to a boil. Ladle into warmed soup bowls. Note: The natural thickener is rice.
link
CREME ANDALOUSE
YIELD 4 servings
INGREDIENTS
3 tbs. unsalted butter
2 cloves garlic, minced
2 medium-size onions, chopped
5 ribs celery, chopped
5 large, firm-ripe tomatoes, peeled, seeded, and chopped
1 quart homemade chicken broth or low-sodium canned broth
6-oz. can tomato paste
1 cup raw long-grain rice
1 cup light or heavy cream
salt and freshly ground pepper to taste
PREPARATION
Melt the butter in a 3-qt. saucepan over low heat. Add the garlic and onions and cook, stirring occasionally, until softened but not browned, 3 to 4 minutes.
Add the celery and tomatoes and cook, stirring, until the celery starts to soften, 3 to 4 minutes.
Add the broth and tomato paste, stirring to blend well. Raise the heat to high and bring the liquid to a boil. Add the rice, reduce the heat to medium, cover partially, and cook until the rice is tender, 20 to 25 minutes.
Remove the pan from the heat and cool slightly.
Puree the mixture in a food processor or blender, in batches if necessary. At this point the soup can be refrigerated tightly covered, for up to 3 days. If needed, re-heat the soup over medium heat until hot but not boiling.
Slowly add the cream, stirring to blend and season with salt and pepper. Reduce the heat to low and cook until the soup is piping hot. Don't allow the liquid to come to a boil. Ladle into warmed soup bowls. Note: The natural thickener is rice.
link
