CAESAR SOUP

Caesar Soup image

Provided by Boomette

Categories Cheese

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

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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

Steps:

Heat the oven to 300°F Toast the bread cubes in a single layer on a baking sheet for 20 minutes.
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.
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.
Arrange the croutons in bowls and, using tongs, pile the greens evenly on top, then ladle in the broth. Top with the romano cheese.

Nutrition Facts : Calories 226.2, Fat 19.2, SaturatedFat 2.7, Cholesterol 4.2, Sodium 239, Carbohydrate 11.7, Fiber 7.4, Sugar 2.6, Protein 5.2