4 wedges celery, thinly sliced
3/4 cup water
3 tablespoons butter
4 teaspoons dried basil
4 teaspoons dried parsley
1 teaspoon dried thyme
1 teaspoon dried basil leaf - crushed
salt to taste
3 bay leaves
2 tablespoons herb-seasoning-lavor meat
2 tablespoons dried parsley
1 tablespoon dried thyme
salt and pepper to taste
2 tablespoons lemon juice
4 tablespoons olive oil
4 carrots, sliced
4 cloves garlic, peeled and minced
2 cups Parmesan cheese, cubed
4 tablespoons butter, divided
Heat 1 tablespoon butter in a large skillet over medium heat. Saute celery on a medium-high heat until tender, about 5 minutes. Stir in water and saute until creamy, 5 minutes. Stir in a handful of roasted red, crushed and dried basil. Reduce heat, cover and simmer for 10 minutes.
While soup is heating in temperatures, pour 1 cup of soup mixture into small bowl and sprinkle 2 tablespoons butter, 1/4 teaspoon salt, and 2 tablespoons dried basil over soup, reserving 2 tablespoons for another use. Season soup with salt and 3 tablespoons basil, cut into 1/2-inch squares, and sprinkle remaining 1/