“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!!!”
1hr 5mins

Ingredients Nutrition


  1. Melt butter in a large pot.
  2. Add quartered onions, beef broth, celery leaves or flakes, quartered potato & bring to a boil.
  3. Cover pot & simmer on medium-low heat for 30 minutes.
  4. Puree little by little in a blender, emptying the purée from the blender into another large pot.
  5. 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.
  6. Mix in the wine, vinegar & sugar.
  7. Bring to boil again & then simmer on medium-low heat for 5 minutes.
  8. Stir in the cream, parsley, salt & pepper.
  9. Heat on low flame another 5 minutes & be VERY, VERY CAREFUL NOT TO BOIL!

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