Chef Larry's Creamy Tomato Soup with Herb Cheese Crisps

Ingredients:

2 oz. Butter

1 cup Onion, diced

1/2 cup Celery, diced

1/2 cup Carrots, diced

1 each Bay leaf½ tsp. Garlic, minced

1/3 tsp. Curry powder

1/4 tsp. Cumin

2 1/2 cups Diced tomatoes with juice

1 qt. Chicken stock

1 cup Heavy cream

to taste Salt and pepper

for service Chef Larry’s Herb Cheese Crisps (recipe follows)

to garnish Chives, minced

Method:
Prepare Chef Larry’s Herb Cheese Crisps per recipe, reserve. In a large pot, sauté onions, carrot and celery. Add fresh minced garlic, basil, bay leaf, curry powder and cumin. Continue to cook over medium heat until vegetables become tender. Add diced tomatoes and juice and bring to a simmer. Add chicken stock and again bring to a simmer. Reduce heat and simmer for 25 - 30 minutes over low heat. Carefully puree with a hand blender. Incorporate cream. Season soup with salt and pepper. Portion soup into warm soups bowls. Garnish with Chef Larry’s Herb Cheese Crisps and minced chives.

Chef Larry's Herb Cheese Crisps

Yield: 12-16 each French baguette slices, thin

Ingredients:

1/3 cup Butter, softened

1 tsp. Garlic, minced

1 tsp. Parsley, minced

1/2 tsp. Fresh dill, minced

1 tsp. Chives, minced

1 tsp. Lemon juice

1/3 cup Swiss cheese,

grated to season Salt

to season Fresh ground black pepper

Method:

Preheat oven to 375 degrees F. Prepare herb butter by combining butter, garlic, parsley, dill, chives and lemon juice. Mix well and season to taste with salt and fresh ground black pepper. Spread herb butter over thin baguette slices and place on a baking sheet. Top each with grated Swiss cheese. Place in preheated oven and bake for 15 minutes at 375 degrees F. Remove and cool. Use a garnish for Chef Larry's Creamy Tomato Soup.