Creamy Caesar Soup with Chicken

Ingredients:

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

Preparation:

1. 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.

2. 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.
3. 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.
4. 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.