Moosewood Creme Andalouse Soup - cooking recipe

Ingredients

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

Preparation

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.