Caesar Salad Soup
Mazola
This recipe is great for starting a meal in a refreshing way.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 romaine lettuce, washed, disinfected, and cut into pieces
  • 4 anchovy, (drained and dried) in fillets
  • 4 cloves garlic
  • 1 onion, medium
  • 3 cups chicken broth
  • 2 tablespoons lime juice
  • 1/4 cups Parmesan cheese, grated
  • 1/2 baguettes, sliced
  • 2 tablespoons Parmesan cheese, grated
  • black pepper
  • salt
  • 2 tablespoons vegetable oil, Mazola Olive and Soy
  • 1/4 cups vegetable oil, Mazola Olive and Soy
  • 2 tablespoons vegetable oil, Mazola Olive and Soy
Preparation
1h
0 mins
Low
  • Heat two tablespoons of Mazola Olive and Soy oil in a saucepan, add the garlic, onion, and a pinch of salt, and sauté. Add the chicken broth, and when it starts to boil, let it simmer on low heat for about 15 minutes.
  • Meanwhile, fill half of a large bowl with ice water.
  • Cook the broth over high heat until it starts to boil again. Add the lettuce and let it cook for 4 minutes. Remove the saucepan from the heat, add 1/4 cup of grated cheese, 2 teaspoons of salt, and the anchovies.
  • Blend in batches until you achieve a smooth texture (fill the blender a little less than halfway to prevent the soup from splattering). Gradually add the Mazola Olive and Soy oil to thicken the soup.
  • Pour the soup into a bowl and place this over another bowl with ice water, stirring with a wooden spoon to cool the soup as quickly as possible.
  • You can refrigerate the soup and before serving, add lemon juice.
  • HOW TO MAKE PARMESAN TOASTS: Spread the baguette slices with Mazola Olive and Soy oil, sprinkle with salt and pepper, and bake until the cheese melts.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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