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!

previously in rfc, wrote:

> 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 don't have a recipe but I have a vague recollection of liking that soup
as well! I did google it and got some recipes in french - don't know if it
is the same one though some ingredients look similar...

http://slenderline.com/infos/recette...-andalouse.php

http://cuisinez.free.fr/recettes/tom...ME%20ANDALOUSE

-Claudia

I used a translator (http://world.altavista.com/tr) To translate this
recipe. Hope it helps.

Andalusian cream 4 people cooking: 20 preparation minutes: 5 minutes 750 G
of tomatos 1 cucumber 2 green peppers 1 green pepper 8 small fresh onions 1
pod d'ail 1/2 liter of hen bubble (cubic) 100 G of fresh cream (reduced 15%)
bread for let us croûtons salt and pepper Peel tomatos, one of two green
peppers, the pod d'ail and onions. Salt, pepper slightly. Cut the green
peppers and green remainders in very small dice. Also cut fresh onions out
of dice. Prepare the small ones croûtons. Serve soup frozen in large
glasses, accompanied by these various ingredients, that each one will add
according to its taste, and d'une cut of cream fraiche peppered and
légérement muscadée to season l'ensemble.



> 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!
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On Sat, 9 Oct 2004 08:22:33 -0400, MOMPEAGRAM wrote:

> Andalusian cream 4 people cooking: 20 preparation minutes: 5 minutes 750 G
> of tomatos 1 cucumber 2 green peppers 1 green pepper 8 small fresh onions 1
> pod d'ail 1/2 liter of hen bubble (cubic) 100 G of fresh cream (reduced 15%)
> bread for let us croûtons salt and pepper Peel tomatos, one of two green
> peppers, the pod d'ail and onions. Salt, pepper slightly. Cut the green
> peppers and green remainders in very small dice. Also cut fresh onions out
> of dice. Prepare the small ones croûtons. Serve soup frozen in large
> glasses, accompanied by these various ingredients, that each one will add
> according to its taste, and d'une cut of cream fraiche peppered and
> légérement muscadée to season l'ensemble.

Do you have it in the original Spanish or could you point me to it, the
translation is not great and I would be happy to translate it.

--
JakeInHartsel

If there is a God, let it be Bacchus!

On Sat, 9 Oct 2004 07:55:51 -0600, Glenn Jacobs
> wrote:

>On Sat, 9 Oct 2004 08:22:33 -0400, MOMPEAGRAM wrote:
>
>> Andalusian cream 4 people cooking: 20 preparation minutes: 5 minutes 750 G
>> of tomatos 1 cucumber 2 green peppers 1 green pepper 8 small fresh onions 1
>> pod d'ail 1/2 liter of hen bubble (cubic) 100 G of fresh cream (reduced 15%)
>> bread for let us croûtons salt and pepper Peel tomatos, one of two green
>> peppers, the pod d'ail and onions. Salt, pepper slightly. Cut the green
>> peppers and green remainders in very small dice. Also cut fresh onions out
>> of dice. Prepare the small ones croûtons. Serve soup frozen in large
>> glasses, accompanied by these various ingredients, that each one will add
>> according to its taste, and d'une cut of cream fraiche peppered and
>> légérement muscadée to season l'ensemble.
>
>Do you have it in the original Spanish or could you point me to it, the
>translation is not great and I would be happy to translate it.


But I LOVE hen bubble!

Boron

Thanks....but.....what the heck is "hen bubble?????"

MOMPEAGRAM wrote:
>
> I used a translator (http://world.altavista.com/tr) To translate this
> recipe. Hope it helps.
>
> Andalusian cream 4 people cooking: 20 preparation minutes: 5 minutes 750 G
> of tomatos 1 cucumber


> 2 green peppers

This should be 2 *red* peppers

> 1 green pepper 8 small fresh onions

>1 pod d'ail

This is 1 clove garlic

> 1/2 liter of hen bubble (cubic)

This is chicken broth or stock

> 100 G of fresh cream (reduced 15%)
> bread for let us croûtons salt and pepper Peel tomatos,

> one of two green peppers, the pod d'ail and onions.

This should be "one of the 2 red peppers, the garlic,
and onions"

> Salt, pepper slightly.


> Cut the green peppers and green remainders in very small dice.

This should be "cut the remaining red pepper and the green
pepper . . . "

? Also cut fresh onions out
> of dice. Prepare the small ones croûtons.

> Serve soup frozen in large glasses,

This should be serve "soup iced (chilled) in large glasses"

> accompanied by these various ingredients, that each one will add
> according to its taste, and

> d'une cut of cream fraiche peppered and
> légérement muscadée to season l'ensemble.

This should be "a portion (dollop) or creme fraiche,
peppered and lightly nutmegged (seasoned lightly
with nutmeg) . . . "

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

> 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 have "La Bonne Soupe Cookbook" and it contains that recipe. If you give
until tomorrow, I will type it out for you. It is an excellent cookbook and
I recommend it. Authored by Jean-Paul Picot and Doris Tobias.

Charlie

> 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.

Thanks Charlie - you're an angel!

(((HUG)))

I used to love that place. I worked down the block in what was then
Burlington House, and for something like $6.99 you'd get your choice of
soup (I always got the French onion, until I discovered the creme
andalouse), a basket of hot, crusty French bread, choice of dessert
(invariably the cheesecake for me), a small salad, and a glass of wine,
or coffee or tea.

About six years ago I found myself in NYC again, and of course had to go
to my favorite restaurant. The price had gone up to $15.99, the soup
was good but lukewarm, the bread stale, and the dessert had shrunk.

Hopefully, thanks to you, I'll be able to reproduce the heavenly
concoction I remember so well!

Thanks Charlie - you're an angel!

(((HUG)))

I used to love that place. I worked down the block in what was then
Burlington House, and for something like $6.99 you'd get your choice of
soup (I always got the French onion, until I discovered the creme
andalouse), a basket of hot, crusty French bread, choice of dessert
(invariably the cheesecake for me), a small salad, and a glass of wine,
or coffee or tea.

About six years ago I found myself in NYC again, and of course had to go
to my favorite restaurant. The price had gone up to $15.99, the soup
was good but lukewarm, the bread stale, and the dessert had shrunk.

Hopefully, thanks to you, I'll be able to reproduce the heavenly
concoction I remember so well!

"This looks very good Charlie, but I have one silly question. How many
servings does it make? My guess is four 1 cup servings.

If the recipe makes soup as good as I remember it used to be, it'll make
one VERY LARGE serving! )

> 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.