Name: Caesar Salad Soup
Prep time: 60 min
Yield: 4
Cuisine: Internacional
Ingredients: 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

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.

At the moment, this recipe does not have nutritional information.

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Caesar Salad Soup

Ingredients

Preparation

Nutritional information

Presentation

Tips

Caesar Salad Soup

Ingredients

Preparation

Nutritional information

Presentation

Tips

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