Chilled Lettuce Soup with Caesar Crackers

  • Preparation 15 MIN
    Cooking 40 MIN
  • Servings 4






  1. In a large saucepan over medium heat, soften the leek and onion in the oil. Add the potato and broth. Bring to a boil. Reduce the heat, cover and simmer gently until the potato is tender, about 20 minutes. Add the lettuce. Bring to a boil and cook for 1 minute. Remove from the heat and add the yogurt.
  2. Purée in a blender. Strain if desired. Let cool. Cover and refrigerate overnight. If the soup is too thick after chilling, add a small amount of chicken broth. Adjust the seasoning before serving (see note).


  1. With the rack in the middle position, preheat the oven to 180°C (350°F).
  2. In a bowl, combine the lemon zest, lemon juice, oil, anchovy paste and garlic. Brush both sides of the tortillas with the mixture. Sprinkle with Parmigiano-Reggiano and cut each tortilla into 8 triangles. Season with salt and pepper.
  3. Arrange the tortillas cheese side up on a parchment-lined baking sheet. Bake until golden, 12 to 15 minutes. Let cool.
  4. Serve the soup in glasses and accompany with the crackers.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 30% less sodium commercial broth

Content % Daily Value
Calories 345  
Total Fat 16.6 g  
Saturated Fat 4 g  
Sodium (salt) 1165 mg  
Carbohydrates 38 g  
Fibre 4 g  
Protein 12 g