Soup, Salad & Bread Recipe
Feature soup, caesar salad & garlic baguette
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Ingredients
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Soup - Creamy Tomato Basil Soup
Salad - Classic Caesar Salad
Bread - Garlic Baguette
Method
Soup - Creamy Tomato Basil Soup
- 1
- 2
Add tomatoes and simmer
Add the canned tomatoes (with juice), vegetable broth, sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes to allow flavors to meld.
- 3
Blend the soup
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches and return to the pot.
- 4
Finish with cream and basil
Stir in the heavy cream and chopped basil. Simmer for another 5 minutes. Adjust seasoning to taste and serve hot.
Salad - Classic Caesar Salad
- 5
Prepare the dressing
In a bowl, mash the anchovy fillets and minced garlic into a paste. Whisk in the egg yolk, Dijon mustard, lemon juice, and Worcestershire sauce. Slowly drizzle in the olive oil while continuously whisking to emulsify. Season with salt and pepper.
- 6
Assemble the salad
In a large bowl, toss chopped romaine lettuce with the Caesar dressing until evenly coated.
- 7
Add toppings
Sprinkle grated parmesan cheese and croutons over the salad. Toss gently and serve immediately.
Bread - Garlic Baguette
- 8
Prepare garlic butter
In a small bowl, mix softened butter with minced garlic, chopped parsley, and a pinch of salt until well combined.
- 9
Spread and bake
Preheat oven to 375°F (190°C). Slice the baguette in half lengthwise and spread the garlic butter mixture evenly over both halves. Place on a baking sheet and bake for 10 minutes, or until golden and crispy. Slice and serve warm.
