By Chef #860428 on June 18, 2008
"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."
Serving Size: 1 (336 g)
Servings Per Recipe: 8
"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!"