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–+ servings

Smoky Caesar Soup

Photo by Lynne Calamia
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 15 minutes
Yield: 4

Software

  • 1 large leek (about 1 pound)
  • 3 medium Romaine hearts (about 1 pound)
  • 5 ounces rustic sourdough bread, sliced 1/2-inch thick
  • 1/4 cup olive oil, for grilling
  • 4 cups unsalted chicken stock
  • 1 parmesan rind
  • 2 tablespoons capers, drained
  • 1 teaspoon dried chervil
  • 4 ounces watercress, tough stems removed
  • 1 tin Fishwife anchovies (this brand contains 9-10 anchovies and 2 tablespoons oil)
  • anchovy packing oil from Fishwife can, plus enough olive oil to total 3 tablespoons
  • 2 tablespoons lemon juice
  • 2 tablespoons sherry vinegar
  • 1/2 cup heavy cream
  • 1 tablespoon honey
  • 1 teaspoon kosher salt
  • 1/2 teaspoon white pepper

Specialized Hardware

  • Gas grill
  • Digital scale
  • High speed blender

Procedure

  • Remove the root end of the leek and make 4 slices lengthwise beginning at the dark green leaves. The result should resemble a paint brush with the green tough leaves being the handle and the soft white parts being the bristles. Wash thoroughly under running water to remove any dirt then pat dry with paper towels.
  • Cut the romaine hearts in half lengthwise, leaving the root intact and wash thoroughly under running water. Pat dry with paper towels.
  • Set your grill to high. Brush the leek, romaine hearts and bread slices with olive oil. Put the leeks on the grill and spread the whites apart so they can receive char marks. Place the romaine cut side down on the grill, as well as the bread slices. Let everything cook until evenly charred, flipping the bread and leek frequently. Leave the romaine cut side down the whole time. Remove each item from the grill when nicely charred and set aside to cool.
  • Chop the leek and romaine into 1-inch pieces, keeping them separate. Tear the bread into 1/2-inch pieces. Weigh out 3 ounces of the bread and set aside to make the topping. Reserve the remaining 2 ounces to use for the soup.
  • Add the chicken stock, leeks, and parmesan rind to a 4-quart pot over medium heat. Bring to a simmer, cover the pot with a lid, and reduce the heat to low. Cook at a steady simmer for 15 minutes.
  • While the soup is simmering, make the topping. Heat a 10-inch skillet over medium heat for 1 minute. Pour the oil from the anchovy can plus the extra olive oil added into the pan and heat for 1 minute. Add the 3 ounces of bread and fry until golden brown and crisp, about 4 minutes. Push the bread to the sides of the pan and add the capers. Fry for 1-2 minutes until they begin to pop. Remove the bread and capers to a paper towel lined plate and season with black pepper.
  • Once the soup has simmered for 15 minutes add the romaine and chervil and cook another 3 minutes, covered. Kill the heat and fish out the parmesan rind. Add the remaining 2 ounces of bread along with the watercress and press down with a spoon to fully submerge everything, cover with the lid and soak for 5 minutes.
  • Cool the soup until it reaches 160℉ at minimum, then place the contents of the pot in the carafe of a blender. Place the lid on the blender and set to the lowest speed. Begin slowly blending then gradually increase the speed over the course of 1 minute until you reach the highest speed. Add the anchovies, honey, lemon juice, sherry vinegar, salt, white pepper, and cream. Blend 30 seconds, or until very smooth.
  • Pour the soup into a large bowl set over an ice bath to quickly chill it down, whisking occasionally until it reaches room temperature. Pour into a lidded container and refrigerate for at least 4 hours, or even better, overnight.
  • Serve chilled, in shallow bowls, topped with the crouton/caper mixture.