s CAESAR SOUP ***
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s CAESAR SOUP ***
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Ingredients
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Instructions Instructions: *** 3-23-2010 good different, as we made ahead we mixed the ingredients that are added in to the bread in to the soup and served the soup on croutons *** By: Rachael Ray From: 30-Minute Meals "If you love caesar salad, this combination of greens gently simmered in broth and served with toasted croutons is your old favorite served up in a new way."-Rach Ingredients: * 4 cups cubed country bread * 1/3 cup extra-virgin olive oil (EVOO) * 5 to 6 canned anchovy fillets * 4 cloves garlic, finely chopped * 1 teaspoon Worcestershire sauce * One 32-ounce container (4 cups) vegetable or chicken broth * 1 heart romaine lettuce, coarsely chopped * 1 head escarole, coarsely chopped * Salt and pepper * Juice of 1 lemon * Freshly grated romano cheese, for topping Directions: 1. Heat the oven to 300¦. Toast the bread cubes in a single layer on a baking sheet for 20 minutes. 2. Meanwhile, in a large skillet, heat the EVOO 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. Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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