Mandarin Oriental Hotel
80 Columbus Circle
New York, NY 10023
Caesar Salad Soup with Bacon Foam
Chef Noriyuki Sugie of Asiate– New York, NY
Adapted by StarChefs

Yield: 4 Servings

  • 2 heads romaine lettuce
  • 2 Tablespoons vegetable oil
  • 2 sprigs thyme
  • 1 clove garlic, sliced
  • ½ bulb fennel, sliced
  • 1 stick celery, sliced
  • ½ onion, sliced
  • 2 cups chicken stock
  • Salt and pepper, to taste
  • 1 teaspoon Parmesan cheese, grated
    Bacon foam:
  • 2 cups chicken stock
  • 5 slices bacon
  • 3 teaspoons cream
  • Salt and pepper, to taste
For soup:
Cook romaine lettuce in boiling water until soft, approximately 2 – 3 minutes, shock in ice water and drain. In a medium saucepot, heat vegetable oil and cook thyme, garlic, fennel, celery, and onion until soft. Add chicken stock, salt and pepper to taste, and the blanched romaine lettuce. Pass mixture through a chinoise (fine sieve) and stir in Parmesan cheese at the end.

For bacon foam:
In a sauté pan, render fat from bacon. Remove the bacon and reserve the fat in the pan. In the same pan, add the chicken stock, cream and salt and pepper to taste. Bring to boil and whisk into foam.

To serve, ladle soup into individual bowls, top with bacon foam and serve immediately.

Wine pairing:
A medium-bodied Champagne such as the Dentz Brut Blanc de Blancs Champagne 1996

Published: October 2004