Chicken Caesar Soup

1 romaine heart, cut in half lengthwise
3 tablespoons extra virgin olive oil, divided
2 tablespoons unsalted butter
1-1/2 cups chopped onion
4 garlic cloves, minced
2 teaspoons Dijon mustard
1-1/2 teaspoons anchovy paste
1 teaspoon Worcestershire sauce
1-1/2 teaspoons pepper
1 teaspoon salt
1-1/2 pounds medium Yukon Gold potatoes, peeled and chopped
4 cups chicken stock
1/2 cup heavy whipping cream
1 cup grated Parmesan cheese plus more for garnish
3 tablespoons fresh lemon juice
1 pound rotisserie chicken, chopped or shredded
1 cup Caesar salad croutons, for garnish
Freshly cracked black pepper, for garnish

Preheat the oven to 400°F.
Place romaine halves, cut side down, on a 15x10x1-in. baking sheet. Drizzle with 1 tablespoon olive oil. Roast 10-12 minutes or until lightly caramelized. Let cool; roughly chop. Set aside.

Meanwhile, heat remaining 2 tablespoons olive oil and butter in a large Dutch oven or heavy stockpot over medium heat. Add onion; cook until softened, 8-10 minutes. Stir in garlic, Dijon, anchovy paste, Worcestershire, pepper and salt; cook until fragrant, 1-2 minutes.

Add potatoes and chicken stock. Bring to a gentle simmer; cook until potatoes are tender, 20-25 minutes. Remove from the heat. Add the roasted romaine lettuce to the pot. Use an immersion blender to puree until completely smooth.

Add heavy cream and Parmesan; stir until cheese is melted. Stir in lemon juice. Place back on the stovetop; add rotisserie chicken. Cook until chicken is heated through, 3-4 minutes, stirring occasionally.

Ladle soup into bowls; top with croutons, Parmesan cheese and freshly cracked black pepper. Serve immediately.

Nutrition Facts
1 serving: 377 calories, 22g fat (9g saturated fat), 64mg cholesterol, 952mg sodium, 29g carbohydrate (4g sugars, 3g fiber), 17g protein.