Caesar Soup

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.