Caesar cream soup with chicken

soups 500 Last Update: Jul 23, 2021 Created: Jul 23, 2021 0 0 0
Caesar cream soup with chicken
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 50 minutes
  • Calories: -
  • Difficulty: Easy
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This creamy soup is filled with all the ingredients of the Caesar salad, beloved by millions of people. It has a healthy romano salad, chicken, parmesan and crunchy croutons. And to make the soup thicker and more nutritious, potato tuber and heavy cream are added to it. The finished soup is whipped in a blender until creamy and each serving is sprinkled with a mayonnaise, parmesan and anchovy salad dressing and sprinkled with boiled chicken pieces. Serve with spicy croutons under a cheese crust.

Ingredients

Directions

  1. Prepare the soup: Preheat oven to 200 ° C. Heat olive oil in a cauldron or heavy-bottomed saucepan over medium-high heat. Add onion, garlic and 1 tsp. salt and sauté, stirring occasionally, until the onions are tender, about 5 minutes. Add chicken stock, 3 tbsp. water, potatoes and parmesan crust. Sprinkle the chicken with salt and black pepper and add to the saucepan. Bring to a boil, then reduce heat to medium and simmer until chicken is cooked, about 15 minutes. Use tongs to place the chicken on a plate and let cool.
  2. Meanwhile, fry the croutons: In a blender or food processor, combine mayonnaise, grated Parmesan, lemon juice, anchovies, hot sauce, garlic, some freshly ground black pepper and 1 tbsp. l. water; beat until smooth. Cut the baguette lengthwise in half, then cut into 1/2-inch slices. Place on a baking sheet and brush with mayonnaise, leaving 2 tbsp. l. dressing for topping. Sprinkle with parsley, lemon zest and extra Parmesan; bake until golden brown, about 10 minutes.
  3. Add lettuce and heavy cream to a saucepan and cook until lettuce softens, 8-10 minutes. Remove the parmesan rind. Pour the soup into a blender and beat until smooth. Return it to the pot and season with salt and pepper to taste. Chop the chicken and add it to the soup; heat over medium heat. Pour the soup into bowls, drizzle with the delayed dressing and top with the croutons and sprinkle with ground pepper.

Caesar cream soup with chicken



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 50 minutes
  • Calories: -
  • Difficulty: Easy

This creamy soup is filled with all the ingredients of the Caesar salad, beloved by millions of people. It has a healthy romano salad, chicken, parmesan and crunchy croutons. And to make the soup thicker and more nutritious, potato tuber and heavy cream are added to it. The finished soup is whipped in a blender until creamy and each serving is sprinkled with a mayonnaise, parmesan and anchovy salad dressing and sprinkled with boiled chicken pieces. Serve with spicy croutons under a cheese crust.

Ingredients

Directions

  1. Prepare the soup: Preheat oven to 200 ° C. Heat olive oil in a cauldron or heavy-bottomed saucepan over medium-high heat. Add onion, garlic and 1 tsp. salt and sauté, stirring occasionally, until the onions are tender, about 5 minutes. Add chicken stock, 3 tbsp. water, potatoes and parmesan crust. Sprinkle the chicken with salt and black pepper and add to the saucepan. Bring to a boil, then reduce heat to medium and simmer until chicken is cooked, about 15 minutes. Use tongs to place the chicken on a plate and let cool.
  2. Meanwhile, fry the croutons: In a blender or food processor, combine mayonnaise, grated Parmesan, lemon juice, anchovies, hot sauce, garlic, some freshly ground black pepper and 1 tbsp. l. water; beat until smooth. Cut the baguette lengthwise in half, then cut into 1/2-inch slices. Place on a baking sheet and brush with mayonnaise, leaving 2 tbsp. l. dressing for topping. Sprinkle with parsley, lemon zest and extra Parmesan; bake until golden brown, about 10 minutes.
  3. Add lettuce and heavy cream to a saucepan and cook until lettuce softens, 8-10 minutes. Remove the parmesan rind. Pour the soup into a blender and beat until smooth. Return it to the pot and season with salt and pepper to taste. Chop the chicken and add it to the soup; heat over medium heat. Pour the soup into bowls, drizzle with the delayed dressing and top with the croutons and sprinkle with ground pepper.

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