CREAMY CHICKEN CAESAR SOUP
Make and share this Creamy Chicken Caesar Soup recipe from Food.com.
Provided by PalatablePastime
Categories Chicken
Time 3h5m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken, noodles, broth, and Italian seasoning in a crock pot.
- Cook on high for 2-3 hours or until noodles are cooked through.
- Whisk in Caesar dressing, Parmesan cheese and salt and pepper to taste.
Nutrition Facts : Calories 520.9, Fat 18.2, SaturatedFat 4.6, Cholesterol 121, Sodium 1828.6, Carbohydrate 43, Fiber 1.9, Sugar 2.7, Protein 42.9
ESCAROLE SOUP WITH CAESAR CROUTONS
Provided by Rachael Ray : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- For the croutons: Place a wire rack over a baking sheet. Trim the crust from the bread and cut it into 1 1/2-inch cubes. Spread the bread cubes on the rack and toast in the oven until light golden, 12 to 15 minutes.
- In a small pot, heat the EVOO with the anchovies over medium-low heat. When the anchovies melt into the oil, stir in the Worcestershire sauce, garlic and lemon juice, then remove from the heat. Place the croutons in a bowl, pour the dressing over them and toss to coat. Sprinkle with cheese and season liberally with pepper. Spread the croutons on the baking sheet and return to the oven until they are deep golden and the cheese has set, 7 to 10 minutes.
- For the soup: Heat the EVOO in a soup pot over medium heat. Add the garlic and onions, and season with salt and pepper. Cook until softened, 5 to 6 minutes. Add the escarole and cook until wilted, then season with salt, pepper and nutmeg. Add the chicken stock, beans and lemon zest. Simmer at a low boil until the greens are tender and no longer bitter. Serve topped with the Caesar croutons.
- Cooks' Note: If you are making the soup ahead of time, cool and store it in the refrigerator. Cool the croutons and store them in foil in a cool, dry place. Reheat the soup over medium heat and reheat the croutons in a foil pouch if you wish to serve them warm.
CAESAR SOUP
Make and share this Caesar Soup recipe from Food.com.
Provided by Boomette
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
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
GRILLED CABBAGE CAESAR
Fire up the grill for a summery twist on the classic Caesar salad! The hearty cabbage holds up to the creamy Caesar dressing, while the charred bread croutons add some crunch. Serve topped with an extra sprinkle of shaved Parmesan and a generous grind of black pepper for a simple side salad or main dish.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat a grill for medium-high heat.
- Combine the garlic, Parmesan, 1/4 cup of the olive oil, lemon juice, mayonnaise, Dijon, anchovy paste if using, white wine vinegar, Worcestershire, 1/4 teaspoon salt and several grinds of pepper in a blender. Blend on high speed until smooth and creamy, scraping down the sides of the blender carafe with a rubber spatula as necessary. Taste and adjust the seasoning with more salt and pepper. Transfer the Caesar dressing to a small bowl, cover with plastic wrap and refrigerate until ready to serve, up to 1 day.
- Cut the cabbage through the core into 8 long wedges (each wedge should be 1 1/2 to 2 inches thick). Make sure to keep the core intact, as this will hold the wedges together as they cook. Brush the cabbage wedges and sliced bread with the remaining 3 tablespoons of olive oil and season with a pinch each of salt and pepper.
- Lightly oil the hot grill grates. Place the cabbage on the grill and cook, covered, until the first side is nicely charred, about 5 minutes. Flip the cabbage, then continue to cook, covered, until crisp-tender and nicely charred all over, about 5 minutes more. Transfer to a serving platter. Place the bread on the grill and cook uncovered until toasted and golden brown, 1 to 2 minutes per side.
- Tear or cut the bread into 1-inch cubes, then sprinkle over the grilled cabbage. Drizzle with most of the Caesar dressing, then top with some shaved Parmesan and more pepper. Serve the remaining dressing on the side.
CLASSIC CANADIAN CAESAR
This drink is very popular in Canada. Take a lick of the celery salt and then a drink of the Caesar through the straw for the proper Caesar experience.
Provided by ambibambi
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 8
Steps:
- Wet the rim of a cocktail glass with the lime wedge; set aside for garnish. Place celery salt in a small dish, and press the rim of the glass into the salt to coat. Add ice to the glass.
- Pour vodka, Worcestershire sauce, and hot pepper sauce over the ice; top with tomato-clam juice. Garnish with lime wedge and celery stick. Serve with a straw.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 30.5 g, Fat 0.7 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 5407.7 mg, Sugar 9.5 g
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