Creamy Caesar Soup with Chicken

Votes: 4

Time: 50 min.
Complexity: easily
Servings: 6

This creamy soup is packed with all the ingredients of the beloved Caesar salad. It features healthy romaine lettuce, chicken, Parmesan, and crispy croutons. For a thicker and more filling soup, we add a potato and heavy cream. The finished soup is blended until creamy, and each serving is drizzled with a mayonnaise, Parmesan, and anchovy dressing and topped with chunks of cooked chicken. Serve with savory, cheese-crusted croutons.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Soup

3 tablespoons extra-virgin olive oil
1 onion, thinly sliced
2 cloves garlic, chopped
4 cups lightly salted chicken broth
1 potato, peeled and coarsely chopped
1 large rind of Parmesan cheese
2 large skinless, boneless chicken breasts (about 450g)
2 romaine lettuce hearts, chopped
0.5 cups heavy cream

Croutons

1/4 cup mayonnaise
1/4 cup grated Parmesan cheese, plus extra for sprinkling
Grated zest and juice of 1 lemon
3 anchovy fillets
A little hot sauce
2 cloves garlic, chopped
1 baguette
3 tbsp finely chopped fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: onions, garlic, bouillon, potato, Parmesan cheese, chicken breasts, romaine lettuce, cream, mayonnaise, lemon, Anchovies, hot sauce, baguette, parsley

Cooking the dish according to the recipe:

Prepare the soup:

Preheat the oven to 200°C (400°F). Heat the olive oil in a Dutch oven or heavy-bottomed saucepan over medium-high heat. Add the onion, garlic, and 1 teaspoon of salt and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the chicken broth, 3 cups of water, potatoes, and Parmesan rind. Season the chicken with salt and black pepper and add to the pan. Bring to a boil, then reduce the heat to medium and simmer until the chicken is cooked through, about 15 minutes. Using tongs, remove the chicken to a plate and let it cool.
Meanwhile, fry the croutons:

In a blender or food processor, combine the mayonnaise, grated Parmesan, lemon juice, anchovies, hot sauce, garlic, some freshly ground black pepper, and 1 tablespoon water; process until smooth.

Slice the baguette in half lengthwise, then into 0.5 cm thick slices. Place on a baking sheet and spread with the mayonnaise mixture, reserving 2 tablespoons of the dressing for topping. Sprinkle with parsley, lemon zest, and additional Parmesan cheese; bake until golden brown, about 10 minutes.
Add the lettuce and heavy cream to the pot and simmer until the lettuce is tender, 8 to 10 minutes. Remove the Parmesan rind. Transfer the soup to a blender and blend until smooth. Return it to the pot and season with salt and pepper to taste. Shred the chicken and add it to the soup; heat through over medium heat. Ladle the soup into bowls, drizzle with the reserved dressing, and top with croutons and a sprinkle of ground pepper.

Categories:

recipe / Winter dishes / Soups / Creamy soups / Cream soups / Vegetable soups / Meat soups / Food Network - recipes

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