Nutrition

Ingredients

• 1 romaine heart, cut in half lengthwise
• 3 tablespoons extra virgin olive oil, divided
• 2 tablespoons unsalted butter
• 1-1/2 cups chopped onion
• 4 garlic cloves, minced
• 2 teaspoons Dijon mustard
• 1-1/2 teaspoons anchovy paste
• 1 teaspoon Worcestershire sauce
• 1-1/2 teaspoons pepper
• 1 teaspoon salt
• 1-1/2 pounds medium Yukon Gold potatoes, peeled and chopped
• 4 cups chicken stock
• 1/2 cup heavy whipping cream
• 1 cup grated Parmesan cheese plus more for garnish
• 3 tablespoons fresh lemon juice
• 1 pound rotisserie chicken, chopped or shredded
• 1 cup Caesar salad croutons, for garnish
• Freshly cracked black pepper, for garnish

Instructions

1. 1 Place the romaine halves, cut side down, on a 15x10x1-inch baking sheet. Drizzle them with 1 tablespoon of olive oil. Roast them for 10 to 12 minutes or until they're lightly caramelized. Let them cool, then roughly chop them. Set them aside. Editor's Tip: For a little smokiness, you could also try using grilled romaine for this chicken Caesar soup.
2. 2 Meanwhile, heat the remaining 2 tablespoons of olive oil and the butter in a large Dutch oven or heavy stockpot over medium heat. Add the onion, and cook it until it's softened, 8 to 10 minutes. Stir in the garlic, Dijon mustard, anchovy paste, Worcestershire, pepper and salt, and cook them until they're fragrant, one to two minutes.
3. 3 Add the potatoes and chicken stock. Bring the liquid to a gentle simmer, and cook the mixture until the potatoes are tender, 20 to 25 minutes. Remove the pot from the heat. Editor's Tip: For extra fiber and nutrition, consider leaving the potatoes unpeeled. If you puree the soup with a good-quality immersion blender, the skins will be nearly imperceptible in the finished soup.
4. 4 Add the roasted romaine lettuce, then use an immersion blender to puree the soup until it's completely smooth. Editor's Tip: You can transfer the soup in batches to a high-powered blender to puree if you do not own an immersion blender.
5. 5 Add the heavy cream and Parmesan, and stir the soup until the cheese is melted. Stir in the lemon juice. Place the pot back on the stovetop, and add the rotisserie chicken. Cook the soup until the chicken is heated through, three to four minutes, stirring occasionally.
6. 6 Ladle the soup into bowls, and top it with croutons, additional Parmesan cheese and freshly cracked black pepper. Serve the soup immediately.

Original Source

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