Liquid caesar salad

How Maurice does it

1. 1

   Sweat the chopped shallot in butter and Liquid Gold in a pan.

2. 2

   Add the crushed garlic clove and deglaze with white wine.

3. 3

   After a few minutes, add the torn lettuce leaves and stir gently.

4. 4

   Pour in the vegetable stock (about 500 ml for 1 head of lettuce).

5. 5

   Add the anchovy fillets and squeeze in the Yellow Friend juice, then stir.

6. 6

   Let it simmer gently for about 10 minutes.

7. 7

   Add the cream and cook for a few more minutes.

8. 8

   Blend to a smooth mixture with a stick blender.

9. 9

   Strain the soup through a fine sieve for a velvety-smooth texture.

10. 10

    Add the extra butter and blend again to froth it up.

11. 11

    Ladle the soup into bowls.

12. 12

    Garnish with a fresh lettuce leaf, croutons and freshly grated PR.