Liquid caesar salad

What goes in

• 1 shallot, finely chopped
• 15 g butter
• 1 tbsp olive oil
• 1 clove garlic, smashed
• 60 ml white wine
• 1 head butter lettuce (or Romaine), leaves torn
• 500 ml vegetable stock
• 2 anchovy fillets
• 1/2 lemon, juiced
• 60 ml cream
• 10 g butter (for frothing)
• 6 croutons
• 20 g Parmigiano Reggiano, freshly grated

How to do it

1. 01

   Sauté the chopped shallot in butter and olive oil in a pan.

2. 02

   Add the smashed garlic clove and deglaze with white wine.

3. 03

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

4. 04

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

5. 05

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

6. 06

   Let it simmer gently for about 10 minutes.

7. 07

   Add the cream and cook for a few more minutes.

8. 08

   Blend until smooth using an immersion blender.

9. 09

   Strain the soup through a fine mesh strainer for a velvety texture.

10. 10

    Add the extra butter and blend again to make it frothy.

11. 11

    Ladle the soup into bowls.

12. 12

    Finish with a fresh lettuce leaf, croutons, and freshly grated Parmigiano Reggiano.