"This recipe is from master chefs Pierre Franey and Craig Claiborne. Don't know about the Jesuit connection but this soup is fit for kings, emperors and troubled politicians, and from all religions. I have been making it for years, and every time I serve it at a party people stop talking (nice little break sometimes) and then coo the words: "...wildly delicious, elegant, and exquisite". In a thank you note a guest suggested I patent the soup (as if I could!). Don't go haywire with the mussels at the end (serve and only place 3 or 4 in each bowl sprinkled in the soup as the flavor of the soup itself is intense enough). Use HEAVY cream, what the hell, life's too short to be stingy, besides it will affect the consistency. And be careful that it doesn't curdle, or "c'est fini", and you have to start all over again.

"This recipe is from master chefs Pierre Franey and Craig Claiborne. Don't know about the Jesuit connection but this soup is fit for kings, emperors and troubled politicians, and from all religions. I have been making it for years, and every time I serve it at a party people stop talking (nice little break sometimes) and then coo the words: "...wildly delicious, elegant, and exquisite". In a thank you note a guest suggested I patent the soup (as if I could!). Don't go haywire with the mussels at the end (serve and only place 3 or 4 in each bowl sprinkled in the soup) as the flavor of the soup itself is intense enough. Use HEAVY cream, what the hell, life's too short to be stingy, besides it will affect the consistency. And be careful that it doesn't curdle, or "c'est fini", and you have to start all over again.