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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I love caesar salad and this soup is almost one. This is from Rachael Ray. Ingredients:
4 cups country bread, cubed |
1/3 cup extra virgin olive oil |
5 -6 canned anchovy fillets |
4 garlic cloves, finely chopped |
1 teaspoon worcestershire sauce |
1 (32 ounce) vegetable broth or 1 (32 ounce) chicken broth |
1 romaine lettuce hearts, coarsely chopped |
1 head escarole, coarsely chopped |
salt and pepper |
1 lemon, juice of |
romano cheese, freshly grated for topping |
Directions:
1. Heat the oven to 300°F Toast the bread cubes in a single layer on a baking sheet for 20 minutes.
2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the anchovies and cook, stirring, until melted, 3 minutes. Lower the heat to low, add the garlic and cook for 5 minutes. Add the croutons and Worcestershire sauce and toss.
3. In a medium saucepan, bring the vegetable broth, romaine and escarole to a simmer, then cook for 5 minutes; season with salt and pepper. Turn off the heat and stir in the lemon juice.
4. Arrange the croutons in bowls and, using tongs, pile the greens evenly on top, then ladle in the broth. Top with the romano cheese.
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