Recipe by Alan Leonetti
This one of my favorites that I developed. Any soup that is leftover can be refrigerated & reheated for the next several days... This soup almost tastes like Philadelphia's Bookbinder's Restaurant's snapping turtle soup. DELICIOUS!!!
- 1⁄4 cup butter
- 5 large onions
- 5 cups beef broth (4 small cans)
- 1⁄2 cup dried celery leaves or 1⁄2 cup dried celery flakes
- 1 large potato (peeled & quartered)
- 1 cup white port or 1 cup cream sherry
- 3⁄4 cup vinegar (or more)
- 4 tablespoons sugar
- 1 cup heavy whipping cream
- 1 tablespoon dried parsley flakes
- salt & pepper
Directions See How It's Made
- Melt butter in a large pot.
- Add quartered onions, beef broth, celery leaves or flakes, quartered potato & bring to a boil.
- Cover pot & simmer on medium-low heat for 30 minutes.
- Puree little by little in a blender, emptying the purée from the blender into another large pot.
- Continue to purée little by little, so that it won't splash out of the blender & placing the purée in the 2nd pot, until all of the purée is in the 2nd pot.
- Mix in the wine, vinegar & sugar.
- Bring to boil again & then simmer on medium-low heat for 5 minutes.
- Stir in the cream, parsley, salt & pepper.
- Heat on low flame another 5 minutes & be VERY, VERY CAREFUL NOT TO BOIL!