Caesar Soup

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

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.


  • 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
  • Juice of ½ lemon
  • Sea salt and freshly ground black pepper
  • Parmesan cheese, grated
  • Croutons


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.

‘The rent of a cabin and potatoe [sic] plot in the county of Wicklow and neighbourhood is from one to two guineas; the family live on potatoes and buttermilk six days in the week and instead of “an added pudding”, the Sabbath is generally celebrated by bacon and greens. In those parts I found the price of potatoes to be eight shillings and four pence the barrel (twenty stone to the barrel) and three quarts of buttermilk for a penny. The price of labour was sixpence halfpenny per day.’

John Carr, of the Honourable Society of the Middle Temple, writing in 1806.

Part of