Chilled Lettuce Soup with Caesar Crackers
Chilled Lettuce Soup with Caesar Crackers
Ingredients
- 1 leek, white part only, chopped
- 1 onion, chopped
- 1 tablespoon (15 ml) olive oil
- 4 cups (1 litre) chicken broth
- 1 potato, peeled and cut into cubes
- 5 cups (1.25 litre) chopped romaine lettuce (about 1 head)
- 1 cup (250 ml) plain yogurt (minimum 2% MF)
- Salt and pepper
- Zest of 1 lemon
- 2 tablespoons (30 ml) lemon juice
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon (5 ml) anchovy paste
- 1 clove garlic, finely chopped
- 2 large (25-cm/10-inch) tortillas
- 1/4 cup (60 ml) grated Parmigiano-Reggiano
- Salt and pepper
Instructions
- In a large saucepan over medium heat, soften the leek and onion in the oil. Add the potato and broth. Bring to a boil. Reduce the heat, cover and simmer gently until the potato is tender, about 20 minutes. Add the lettuce. Bring to a boil and cook for 1 minute. Remove from the heat and add the yogurt.
- Purée in a blender. Strain if desired. Let cool. Cover and refrigerate overnight. If the soup is too thick after chilling, add a small amount of chicken broth. Adjust the seasoning before serving (see note).
Chilled Lettuce Soup with Caesar Crackers