*  Exported from  MasterCook  *

                     Andalusian Vegetable Cream Soup

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : French                           Vegetables
                Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Peeled and finely diced potato
   1      cup           Peeled and finely diced onions
   2      medium        Tomatoes; blanched
                        Seeded -- peeled and diced int
     1/2                Pieces
     1/2  teaspoon      Minced garlic
   2      tablespoons   Soy oil (or sesame oil)
     1/2  teaspoon      Sea salt
     1/8  teaspoon      White pepper
   2      tablespoons   Unbleached flour (or
   4      tablespoons   Whole wheat flour
     1/4  cup           Tomato juice (or
   1      tablespoon    Tomato paste
                        Mixed with
   3      tablespoons   Water)
   2      tablespoons   Barley miso (or
   2                    Soup cubes)
   3      cups          Plain soy milk
     1/4  cup           Cooked brown rice
   1                    Scallion -- sliced diagonally

Recipe by: Friendly Foods This soup was developed from Henri Paul Pellaprat's
 "Great Book of French Cuisine." It has been a five-star soup in every 
establishment in which I have served it. Saute the potato, onion, tomato
, and garlic in the oil, with the salt and pepper, for about 5 minutes, 
stirring occasionally. Sprinkle on the flour and cook until the mixture has
 thickened and the flour is cooked (about 5 minutes). Dissolve the miso in
 the tomato juice and add it to the vegetable mixture. Then add the soy milk
 and cook, stirring constantly to prevent the vegetables from burning, unti
l the soup thickens. Stir in the rice. Serve the soup hot with a garnish of scallions. Yield: 4 servings

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