Yield: 8-10 Servings

Ingredients:

1 tsp. Butter

1 cup Onion, diced

1 cup Carrots, diced

1 cup Celery, diced

1/2 tsp. Curry powder

1/2 tsp. Ground cumin

2 Bay leaves

1/4 cup Fresh basil leaves, chiffonade cut

2 cups Whole peeled tomatoes or diced tomatoes with juice

1 tbsp. Tomato paste

1 1/2 quarts Chicken stock

Salt to taste

Fresh ground black pepper to taste

1 cup Cream

For Service:

Chives, minced to garnish

Toasted bread croutons as needed

Method:
Melt butter in a large soup pot over medium heat. Add diced onions, carrots and celery, sauté until tender. Stir in curry, cumin, bay leaves and fresh basil, continue to sauté for 2 - 3 minutes. Add tomatoes, tomato paste and cook for 5 minutes. Add chicken stock and bring to a simmer. Reduce heat and simmer for 25 minutes. Cool slightly and carefully puree or blend until smooth. Stir in cream and season with salt and pepper. Just prior to service, heat soup and place into a tureen or portion into warm soup bowls. Garnish with minced chives and bread croutons.

Whole-Leaf Caesar Salad Yield: 4-6 Servings

Ingredients:

2 heads Romaine lettuce, whole leaves, trimmed and rinsed

1 cup Croutons

1/3 cup Parmesan cheese, shredded

For the Chef Larry's Caesar Dressing:

3 each Anchovy fillets, minced

1/2 tsp. Garlic, finely minced

2 tsp. Dijon mustard

3-4 dashes Worcestershire Sauce

squeeze Fresh lemon juice

1 tsp. Red wine vinegar

1/2 cup Olive oil

2 tsp. Parmesan cheese, grated

to taste Salt

to taste Fresh ground black pepper

Method:
Prepare Chef Larry's Caesar Dressing by mashing anchovies with a fork in mixing bowl until smooth. Add garlic, mustard, Worcestershire Sauce, lemon juice and red wine vinegar. Mix thoroughly. Whisk in olive oil until well incorporated. Add Parmesan cheese, season with salt and fresh ground black pepper. Reserve.

Place Romaine leaves in large mixing bowl. Add dressing and toss. Please dressed lettuce leaves on chilled serving plates. Top with shredded Parmesan cheese and croutons.