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Total Time
45mins
Prep 15 mins
Cook 30 mins

I never ate at La Madalaine's... but I used to serve this soup at my restaurant. I served it once as a lunch special with grilled cheese sandwiches made with Havarti cheese on sourdough bread. I had so many requests afterwards that it became a regular special every Weds. A group of elderly ladies came every Weds. for the special and they got very angry with me when I tried to introduce something else. In respect for their health, I gradually modified the ingredients, and they never noticed.

Ingredients Nutrition

Directions

  1. Peel the "strings" from the celery, then chop it along with the garlic and onion.
  2. Put everything except the cream in a pan and heat it to boiling, then reduce the heat and simmer for 25-30 minutes.
  3. Puree all the ingredients in a blender (a little at a time) or with a hand held blender right in the pan.
  4. Add the cream and re-heat.
  5. Garnish with a few leaves of basil and serve!
Most Helpful

5 5

We just finished eating this for supper and it was delicious! I started it this morning, made it up to the point of blending it, then put it in the fridge. When we were ready to eat, I blended it cold (no hot splatters) and added about 1/3 cup of parmesan cheese. I used fat-free half & half and also added a few red pepper flakes. This is going into my permanent file. Thanks for sharing!