Aged goat cheese is a key ingredient in this creamy soup from the Rif Mountains in northern Morocco. Paula Wolfert uses Midnight Moon by Cypress Grove, but goat Gouda also works well. The recipe for the spice blend makes more than you need, but any extra is excellent tossed with roasted vegetables.Slideshow:Moroccan Recipes
The soup calls for the spice mix, tells you to use two teaspoons of it then what do you do with the rest of it? I am not sure if there is far too much heavy cream in this recipe or what but it is not at all like the soups I have tried like this prior. Very disappointed
Spectacular soup! I used about 1/2 cup goat cheese log and about 2T heavy cream. I did not add Harissa to the soup because my husband has adverse affects to spicy items. But, I have New York Shuk Harissa which I added to my bowl. Heaven!
This was awesome! Couldn't find Harissa so my Husband looked up a recipe and made it. We also added one sweet potato and cut the cream in half. Delicious!
