My girlfriend, who can not cook, asked me the other day how I would
make a caesar soup. Off the top of my head I was picturing something
like an italian wedding soup with bread crumbs instead of pasta and
fish instead of sausage and top the whole thing with a good parm or
ramono cheese.

A google match found something calling for tomattoe juice but that
just didn't sound right to me.

Anyone got any ideas on how to pull this one off?

--
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((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson

Faux_Pseudo wrote:

> My girlfriend, who can not cook, asked me the other day how I would
> make a caesar soup. Off the top of my head I was picturing something
> like an italian wedding soup with bread crumbs instead of pasta and
> fish instead of sausage and top the whole thing with a good parm or
> ramono cheese.
>
> A google match found something calling for tomattoe juice but that
> just didn't sound right to me.
>
> Anyone got any ideas on how to pull this one off?

First, I'd make the croutons: Slice Italian bread about a half-inch thick.
Brush one side of each slice with olive oil, then coat the oiled side with
grated Parmesan cheese. Cook on a rack in a medium-hot oven (325-350F) or
in a toaster oven until the bread is toasted.

Sauté garlic and escarole in olive oil, then add chicken stock and
Worcestershire sauce. (Like most greens, escarole shrinks dramatically when
it's cooked. Buy accordingly.)

Beat an egg with about a half-cup of half-and-half. Stir some of the soup
into the egg mixture (to warm it up and dilute it), then stir the egg
mixture into the soup. Cook over medium-low heat until the soup thickens
slightly. Add salt and pepper to taste.

Ladle the soup into bowls, top with the croutons (cheese side up), and
serve.

Bob

"Bob Terwilliger" wrote ...
> Faux_Pseudo wrote:
>
>> My girlfriend, who can not cook, asked me the other day how I would
>> make a caesar soup. Off the top of my head I was picturing something
>> like an italian wedding soup with bread crumbs instead of pasta and
>> fish instead of sausage and top the whole thing with a good parm or
>> ramono cheese.
>>
>> A google match found something calling for tomattoe juice but that
>> just didn't sound right to me.
>>
>> Anyone got any ideas on how to pull this one off?
>
> First, I'd make the croutons: Slice Italian bread about a half-inch thick.
> Brush one side of each slice with olive oil, then coat the oiled side with
> grated Parmesan cheese. Cook on a rack in a medium-hot oven (325-350F) or
> in a toaster oven until the bread is toasted.
>
> Sauté garlic and escarole in olive oil, then add chicken stock and
> Worcestershire sauce. (Like most greens, escarole shrinks dramatically
> when it's cooked. Buy accordingly.)
>
> Beat an egg with about a half-cup of half-and-half. Stir some of the soup
> into the egg mixture (to warm it up and dilute it), then stir the egg
> mixture into the soup. Cook over medium-low heat until the soup thickens
> slightly. Add salt and pepper to taste.
>
> Ladle the soup into bowls, top with the croutons (cheese side up), and
> serve.
>
> Bob

Sounds good, Bob, except where are the anchovies?

Pam

Pam wrote:

>> First, I'd make the croutons: Slice Italian bread about a half-inch
>> thick. Brush one side of each slice with olive oil, then coat the oiled
>> side with grated Parmesan cheese. Cook on a rack in a medium-hot oven
>> (325-350F) or in a toaster oven until the bread is toasted.
>>
>> Sauté garlic and escarole in olive oil, then add chicken stock and
>> Worcestershire sauce. (Like most greens, escarole shrinks dramatically
>> when it's cooked. Buy accordingly.)
>>
>> Beat an egg with about a half-cup of half-and-half. Stir some of the
>> soup into the egg mixture (to warm it up and dilute it), then stir the
>> egg mixture into the soup. Cook over medium-low heat until the soup
>> thickens slightly. Add salt and pepper to taste.
>>
>> Ladle the soup into bowls, top with the croutons (cheese side up), and
>> serve.
>>
>> Bob
>
> Sounds good, Bob, except where are the anchovies?


In the Worcestershire sauce, just like in the original version of Caesar
salad.

Bob

"Bob Terwilliger" wrote ...
> Pam wrote:
>> Sounds good, Bob, except where are the anchovies?
>
>
> In the Worcestershire sauce, just like in the original version of Caesar
> salad.
>
> Bob
>
Oh. Dang, I never checked the ingredients. I love learning new things!
:-) Except for bad bottled stuff or salad bar excuses for Caesar dressing,
I've only ever had the good stuff back in the bad old days when it was made
table-side with raw eggs and anchovies.

My SIL laughs at me because I won't eat anchovies unless they're pulverized
and buried. That said, he makes mean deviled eggs with anchovies, but I
ain't asking for the recipe. The man has no time to share. He's daddy to
my DD's 2 1/2 month-old twins!

Pam

"pjjehg" > wrote in message
...
> Oh. Dang, I never checked the ingredients. I love learning new things!
> :-) Except for bad bottled stuff or salad bar excuses for Caesar
dressing,
> I've only ever had the good stuff back in the bad old days when it was
made
> table-side with raw eggs and anchovies.

You seem to now be talking about Caesar Salad. The real Caesar Salad as made
at Caesar's Restaurant used coddled eggs and no anchovies.

Charlie

"Charles Gifford" wrote
> "pjjehg" wrote
>> Oh. Dang, I never checked the ingredients. I love learning new things!
>> :-) Except for bad bottled stuff or salad bar excuses for Caesar
> dressing,
>> I've only ever had the good stuff back in the bad old days when it was
> made
>> table-side with raw eggs and anchovies.
>
> You seem to now be talking about Caesar Salad. The real Caesar Salad as
> made
> at Caesar's Restaurant used coddled eggs and no anchovies.
>
> Charlie

Well, yes, I did mention that he hadn't added anchovies to the soup ... and
he pointed out that the anchovies were in the Worcestershire sauce that he
had in his recipe ... and then I started talking about salad ... and ... I'm
sorry, but I'm not sophisticated enough to know "Real Caesar Salad" and
perhaps you would give us the true Mexican recipe. I would like that.

Pam

Faux_Pseudo wrote:
> My girlfriend, who can not cook, asked me the other day how I would
> make a caesar soup. Off the top of my head I was picturing something
> like an italian wedding soup with bread crumbs instead of pasta and
> fish instead of sausage and top the whole thing with a good parm or
> ramono cheese.
>
> A google match found something calling for tomattoe juice but that
> just didn't sound right to me.
>
> Anyone got any ideas on how to pull this one off?

Start with a chicken caesar salad sandwich and improvise from there.

-bwg

On Tue, 27 Sep 2005 21:23:33 GMT, "pjjehg" >
wrote:

>
>"Charles Gifford" wrote
>> "pjjehg" wrote
>>> Oh. Dang, I never checked the ingredients. I love learning new things!
>>> :-) Except for bad bottled stuff or salad bar excuses for Caesar
>> dressing,
>>> I've only ever had the good stuff back in the bad old days when it was
>> made
>>> table-side with raw eggs and anchovies.
>>
>> You seem to now be talking about Caesar Salad. The real Caesar Salad as
>> made
>> at Caesar's Restaurant used coddled eggs and no anchovies.
>>
>> Charlie
>
>Well, yes, I did mention that he hadn't added anchovies to the soup ... and
>he pointed out that the anchovies were in the Worcestershire sauce that he
>had in his recipe ... and then I started talking about salad ... and ... I'm
>sorry, but I'm not sophisticated enough to know "Real Caesar Salad" and
>perhaps you would give us the true Mexican recipe. I would like that.


here is Julia's version:
http://www.npr.org/programs/specials...ldrecipe1.html

From:
http://food4.epicurious.com/HyperNew...000/38982.html

According to Rosa Cardini, the following is how to make a Caesar's Salad
just as it was made that fateful day in 1924 in bustling Tijuana. The
recipe serves four. Be sure to use only the freshest ingredients.

CAESAR'S SALAD

2 medium heads of Romaine lettuce (use only the inner leaves)

1/2 teaspoon freshly ground pepper
1/2 teaspoon salt
6-8 teaspoons Parmesan cheese (freshly grated is best)
2 coddled eggs
(coddled eggs are eggs put into boiling water for exactly one minute)
8-10 drops Worcestershire sauce
Juice of 2 medium lemons
4 ounces garlic-flavored olive oil
(to flavor oil, crush several garlic cloves and leave in the oil for
an hour or so)
1/2 cup croutons (use French bread)

Break the lettuce (it should be cold, dry and crisp) into 2-inch lengths
(use the inner leaves whole).
Pour the garlic-flavored oil over the Romaine lettuce.
Sprinkle fresh ground pepper and salt over the lettuce.
Toss gently a couple of times.
In a separate bowl, combine the coddled eggs, Worcestershire sauce and
lemon juice; mix and pour over the lettuce leaves.
Gently toss again 2 to 3 times.
Sprinkle Parmesan cheese over the lettuce and add croutons.
Toss again.
Serve immediately. It's best to used chilled plates.