CHICKEN CAESAR SOUP
ACTIVE: 35 min l TOTAL: 50 min l SERVES: 6
FOR THE SOUP
3 tablespoons extra-virgin olive oil
1 onion, thinly sliced
2 cloves garlic, chopped
Kosher salt
4 cups low-sodium chicken broth
1 russet potato, peeled and roughly chopped
1 large piece parmesan cheese rind
2 large skinless, boneless chicken breasts (about 1 pound)
Freshly ground pepper
2 romaine lettuce hearts, chopped
½ cup heavy cream
FOR THE CROUTONS
¼ cup mayonnaise
¼ cup grated parmesan cheese, plus more for sprinkling
Grated zest and juice of 1 lemon
3 anchovy fillets
Dash of hot sauce
2 cloves garlic, chopped
Freshly ground pepper
1 baguette
3 tablespoons finely chopped fresh parsley
1. Make the soup: Preheat the oven to 400˚. Heat the olive oil in a Dutch
oven or heavy-bottomed pot over medium-high heat. Add the onion,
garlic and 1 teaspoon salt and cook, stirring occasionally, until the onion
is soft, about 5 minutes. Add the chicken broth, 3 cups water, the potato
and the parmesan rind. Season the chicken with salt and pepper and add
to the pot. Bring to a boil, then reduce the heat to medium and simmer
until the chicken is cooked through, about 15 minutes. Remove the
chicken to a plate using tongs and let cool.
2. Meanwhile, make the croutons: Combine the mayonnaise, grated
parmesan, lemon juice, anchovies, hot sauce, garlic, a few grinds of
pepper and 1 tablespoon water in a blender or food processor; puree
until smooth.
3. Cut the baguette in half lengthwise, then slice into ½-inch-thick
pieces. Arrange on a baking sheet and brush with the mayonnaise
mixture, reserving 2 tablespoons for topping. Sprinkle with the parsley,
lemon zest and more parmesan; bake until golden, about 10 minutes.
4. Add the lettuce and heavy cream to the pot and cook until the lettuce
is tender, 8 to 10 minutes. Discard the parmesan rind. Transfer the soup
to a blender and puree until smooth. Return to the pot and season with
salt and pepper. Shred the chicken and add it to the soup; heat through
over medium heat. Divide among bowls, drizzle with the reserved
mayonnaise mixture and top with the croutons and more pepper.
FOR THE SOUP
3 tablespoons extra-virgin olive oil
1 onion, thinly sliced
2 cloves garlic, chopped
Kosher salt
4 cups low-sodium chicken broth
1 russet potato, peeled and roughly chopped
1 large piece parmesan cheese rind
2 large skinless, boneless chicken breasts (about 1 pound)
Freshly ground pepper
2 romaine lettuce hearts, chopped
½ cup heavy cream
FOR THE CROUTONS
¼ cup mayonnaise
¼ cup grated parmesan cheese, plus more for sprinkling
Grated zest and juice of 1 lemon
3 anchovy fillets
Dash of hot sauce
2 cloves garlic, chopped
Freshly ground pepper
1 baguette
3 tablespoons finely chopped fresh parsley
1. Make the soup: Preheat the oven to 400˚. Heat the olive oil in a Dutch
oven or heavy-bottomed pot over medium-high heat. Add the onion,
garlic and 1 teaspoon salt and cook, stirring occasionally, until the onion
is soft, about 5 minutes. Add the chicken broth, 3 cups water, the potato
and the parmesan rind. Season the chicken with salt and pepper and add
to the pot. Bring to a boil, then reduce the heat to medium and simmer
until the chicken is cooked through, about 15 minutes. Remove the
chicken to a plate using tongs and let cool.
2. Meanwhile, make the croutons: Combine the mayonnaise, grated
parmesan, lemon juice, anchovies, hot sauce, garlic, a few grinds of
pepper and 1 tablespoon water in a blender or food processor; puree
until smooth.
3. Cut the baguette in half lengthwise, then slice into ½-inch-thick
pieces. Arrange on a baking sheet and brush with the mayonnaise
mixture, reserving 2 tablespoons for topping. Sprinkle with the parsley,
lemon zest and more parmesan; bake until golden, about 10 minutes.
4. Add the lettuce and heavy cream to the pot and cook until the lettuce
is tender, 8 to 10 minutes. Discard the parmesan rind. Transfer the soup
to a blender and puree until smooth. Return to the pot and season with
salt and pepper. Shred the chicken and add it to the soup; heat through
over medium heat. Divide among bowls, drizzle with the reserved
mayonnaise mixture and top with the croutons and more pepper.
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