CAESAR SALAD SOUP

9 large garlic cloves, peeled

4 tablespoons clarified butter

1 cup cleaned and coarsely chopped leeks

1/2 medium yellow onion, coarsely chopped

2 celery stalks, chopped

1/4 cup all-purpose flour

1 1/2 quarts chicken stock (see following recipe)

1 1/2 teaspoons minced garlic

1 teaspoon cracked black pepper

1 1/2 teaspoons Dijon mustard

Dash of Worcestershire sauce

1 cup shredded Parmesan cheese

1 head romaine lettuce, washed and torn

2 tablespoons lemon juice

Kosher salt

Croutons for garnish

Thinly sliced romaine lettuce for garnish

In a large stockpot, heat the clarified butter over medium-high heat. Lightly brown the garlic in the butter. Add the leeks, onion, and celery and cook until soft. Stir in the flour and cook for 2 to 3 minutes to make a blond (light-colored) roux, stirring constantly. Stir in the chicken stock. Bring the stock to a boil, then reduce to a simmer and cook for 20 minutes.

Add the garlic, pepper, mustard, Worcestershire sauce, and Parmesan and simmer for an additional 20 minutes. Add the romaine to the soup and stir. Puree the soup in batches in a blender. Do not fill the blender more than three-quarters full and be sure to cover it with a towel when blending to prevent burning. Pour the puréed soup into an­other stockpot over medium-low heat. Add lemon juice to the soup right before you are about to serve it. Season the soup with salt and pepper to taste. Garnish the soup with croutons and thinly sliced romaine lettuce.

Note: This soup will hold its vivid green color for a short time. It is better to add the romaine and puree this soup closer to the time that it will be served.

Makes 10 servings.