> wrote in message
...
> When I lived in New York City, I often ate at a little bistro called La
> Bonne Soup. They made a wonderful creamed vegetable soup with a tomato
> base called Creme Andalous, and it was to die for!
>
> I've looked everyplace for a recipe for this soup; all Google produced
> was a review of the restaurant, and a recipe for some cold vegetable
> concoction that didn't sound ANYTHING like the fabulous hot soup I
> recall.
>
> Does anyone have a recipe?
>
> Thanks!

I got it typed a little sooner than I thought! Here you go!

Charlie

SOUPE CRÈME ANDALOUSE

Recipe from: "La Bonne Soupe Cookbook - Easy Homey Recipes from a
Quintessential French-American Bistro", Jean-Paul Picot and Doris Tobias,
Macmillan, 1997


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


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. Purée 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.