Caesar Soup

Name: Caesar Soup
Ingredients: Croutons; 12 oz (350 g) potatoes, peeled and thinly sliced; 1 tablespoon olive oil; 1 clove garlic, finely chopped; 1 medium-sized lettuce, shredded; 2 pints (1.1 litres) chicken stock; 3 anchovy fillets, rinsed; Sea salt and freshly ground black pepper; Parmesan cheese, grated; Juice of ½ lemon

Preparation info

Difficulty
Easy

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

I recently came across the dreadful suggestion that left-over salads should be liquidised with potatoes to make soup. The piquant broth below, however, while sharing the same ingredients as the famed Caesar salad, uses fresh ingredients and is excellent in its own right.

Ingredients

12 oz (350 g) potatoes, peeled and thinly sliced
1 tablespoon olive oil

July
Soup

Method

Heat the olive oil and cook the potatoes and garlic in this over a low heat. As soon as the potatoes take on a transparent appearance, add the lettuce and chicken stock. Bring to the boil and simmer for 20 minutes.

Add the anchovy fillets and the lemon juice and cook for another few minutes. Liquidise and then season. Serve with a dusting of Parmesan and a few croutons on each plate.