Hi there,

One of the leaders of Philadelphia’s restaurant renaissance was Fritz Blank who opened the iconic Deux Cheminees restaurant in 1979. In 1979, I was a young woman of 29 years who had just given birth to her third son. Little did I know that this restaurant would become part of our family history.

In 2002 my oldest son, David, got married at Deux Cheminees. Chef Fritz prepared a beautiful room for the ceremony and a fabulous dinner. Fritz became fond of David because Fritz had a great love for classical music. He went out of his way to ensure that David and Hillary had the perfect setting and dinner for their wedding celebration.

David and Hillary, September 27, 2002

The little boy who was born in 1979, Stephen, ended up working at this restaurant as a busboy. Chef Fritz took Steve under his wing and Chef generously shared so much of his knowledge about cooking and fine dining. A favorite of Stephen’s was Fritz’s tomato soup and Chef gave the recipe to Steve. I have adapted the recipe somewhat because the original recipe was in quantities that made a vat of soup.



8 TBS unsalted butter
½ cup chopped onion
1 ½ tsp minced fresh basil, plus some for garnish
2 pounds heirloom tomatoes, chopped
4 cups chicken broth
2 TBS flour
1 ¼ cups heavy cream
2/3 cup half & half
¼ cup minced fresh flat leaf parsley
¼ cup honey
Salt, pepper and prosciutto and chopped egg for garnish


Melt 6 TBS butter over medium heat, sauté onion and dill until onion is transluscent, about 5 minutes.

Add tomatoes and broth, bring to a simmer then remove from heat.

In a small saucepan melt the remaining 2 TBS butter over medium heat, add the flour stirring constantly with a wooden spoon for 3 minutes without browning.

Add the cream and half & half, bring to a boil, stirring occaisionally. Reduce heat to medium low and simmer for 15 minutes.

Stir in parsley and honey. Remove from the heat. Using a blender, or food processor, puree the cream mixture with the tomato mixture in batches.

Return all to the pot, stir and reheat over low heat, season with salt and pepper.

Garnish with basil, chopped egg, and prosciutto.

Happy 19th wedding anniversary to our much loved David and Hillary.

Talk soon, 💕❤️ Bernadette

28 responses to “TOMATO BISQUE SOUP – Deux Cheminées”

  1. Thanks Judy for subscribing and taking the time to read. Would you like to give me a recipe and a story for my upcoming holiday edition? You are such a good cook, I know you must have many delicious recipes to share.

    • It was not very traditional but it was very special and initimate Darlene. Thanks for taking the time to read. I am looking for holiday recipes to share. Anything special from Spain?

  2. Bern, that is a lovely story. Sounds like a beautiful setting for a wedding. Happy anniversary to David and Hillary.

    • It wasn’t traditional but it was intimate and wonderful. Then we had a blowout party the next night in the backyard. Thanks for taking the time to read, Elizabeth.

  3. What a warm and cozy way to relate how you’re “related” to Fritz and Deux Cheminees. And to know more about you – three kids at the age of 29. Wow. I was open mouthed, and then i realized I had my first child in 1979, second in 1981 at the age of 29. Back then, 29 was “old” for being pregnant. 🙂

  4. I know, how crazy was that. I was determined to have all my pregnancies over before 30. I didn’t want to be “high risk”. What a laugh today. Have a great week Pam. Oh, I am enjoying your book.

  5. What a great story! I’m sure the restaurateur sees your family as “part of the family” with all those great connections. Non-traditional weddings are the best! You can remember more about the occasion when you don’t have all those extra people and hundreds of fussy details. And, I’ll bet David and Hillary can get a great table for their anniversary! <3

Any comments or suggestions are appreciated. If you like this recipe, please give it to your friends.

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