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
1/2 cup heavy cream
For the croutons- 1/4 cup mayonnaise
1/4 cup grated parmesan cheese, plus more for sprinkling
Grated zest and juice of 1 lemon
3 anchovy fillets
Dash of hot sauce and Freshly ground pepper
1 baguette 3
tablespoons finely chopped fresh parsley
Instructions
Make the soup- Preheat the oven to 400 degrees F. 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.
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.
Cut the baguette in half lengthwise, then slice into 1/2-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.
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.
Originally Submitted
12/7/2013
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