Chicken Caesar Soup

Directions

1. 1
   Make the soup: Preheat the oven to 400 degrees F. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
2. 2
   Add the onion, garlic and 1 teaspoon salt and cook, stirring occasionally, until the onion is soft, about 5 minutes.
3. 3
   Add the chicken broth, 3 cups water, the potato and the parmesan rind.
4. 4
   Season the chicken with salt and pepper and add to the pot.
5. 5
   Bring to a boil, then reduce the heat to medium and simmer until the chicken is cooked through, about 15 minutes.
6. 6
   Remove the chicken to a plate using tongs and let cool.
7. 7
   Meanwhile, make the croutons: Combine the mayonnaise, grated parmesan, lemon juice, anchovies, hot sauce, garlic, a few grinds of pepper and 1 tablespoon water in a blender or food processor; puree until smooth.
8. 8
   Cut the baguette in half lengthwise, then slice into 1/2-inch-thick pieces.
9. 9
   Arrange on a baking sheet and brush with the mayonnaise mixture, reserving 2 tablespoons for topping.
10. 10
    Sprinkle with the parsley, lemon zest and more parmesan; bake until golden, about 10 minutes.
11. 11
    Add the lettuce and heavy cream to the pot and cook until the lettuce is tender, 8 to 10 minutes.
12. 12
    Discard the parmesan rind.
13. 13
    Transfer the soup to a blender and puree until smooth.
14. 14
    Return to the pot and season with salt and pepper.
15. 15
    Shred the chicken and add it to the soup; heat through over medium heat.
16. 16
    Divide among bowls, drizzle with the reserved mayonnaise mixture and top with the croutons and more pepper.
17. 17
    Photograph by Johnny Miller