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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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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:
2 (28 ounce) cans whole tomatoes |
4 cups chicken stock |
3 -4 garlic cloves |
1/2 medium onion |
5 -6 stalks celery |
15 -20 leaves fresh basil |
1 lemon, juice of |
2 teaspoons sugar (or substitute) |
salt and pepper |
1 1/2 cups half-and-half (using fat-free substitutes works as well) |
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!
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