How to make Caesar Salad Soup

Caesar Salad Soup, your salad in a cup! 

INGREDIENTS:

• 4 cups Italian bread cubes
• ½ cup extra virgin olive oil
• 5-6 Anchovy fillets
• 4 Garlic cloves – finely chopped
• 1 tsp worcestershire sauce 
• 4 cups chicken or vegetable broth
• 1 head romaine lettuce – torn
• 1 head escarole – torn
• Freshly ground pepper – to taste
• Juice of  1 Lemon
• Freshly grated romano cheese  – for sprinkling
• Salt – to taste

METHOD:

1. Heat oven to 300º.  Toss the bread cubes with a little olive oil and toast in a single layer on a baking sheet for about 15-20 minutes or until golden brown.
2. Meanwhile in a large skillet, heat the extra virgin olive oil over medium heat. 
3. Add the anchovies and cook, stirring until they are melted and paste-like. 
4. Lower heat, add the garlic and cook for a few minutes.  Do not let the garlic burn. 
5. Add the croutons, Worcestershire Sauce and toss well.  
6. In a saucepan add the broth and bring to a simmer. 
7. Add the romaine and escarole and simmer for about 10 minutes. Do not boil.
8. Taste for salt and pepper. 
9. Add the lemon juice and stir.  Arrange the croutons among the individual soup bowls and spread the greens evenly over the top. 
10. Carefully ladle the broth over all. 
11. Pass the cheese for sprinkling. 

NOTE:  I have made this soup also adding some iceberg lettuce and it works just. Fine.  I remember my Grandmother making a soup similar to this but we didn’t call it Caesar Salad Soup.  I think we just called it Lettuce Soup. 

BUON MANGIATA!