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1
Make the soup: Preheat the oven to 400 degrees F. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
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2
Add the onion, garlic and 1 teaspoon salt and cook, stirring occasionally, until the onion is soft, about 5 minutes.
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3
Add the chicken broth, 3 cups water, the potato and the parmesan rind.
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4
Season the chicken with salt and pepper and add to the pot.
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5
Bring to a boil, then reduce the heat to medium and simmer until the chicken is cooked through, about 15 minutes.
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6
Remove the chicken to a plate using tongs and let cool.
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7
Meanwhile, make the croutons: Combine the mayonnaise, grated parmesan, lemon juice, anchovies, hot sauce, garlic, a few grinds of pepper and 1 tablespoon water in a blender or food processor; puree until smooth.
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8
Cut the baguette in half lengthwise, then slice into 1/2-inch-thick pieces.
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9
Arrange on a baking sheet and brush with the mayonnaise mixture, reserving 2 tablespoons for topping.
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10
Sprinkle with the parsley, lemon zest and more parmesan; bake until golden, about 10 minutes.
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11
Add the lettuce and heavy cream to the pot and cook until the lettuce is tender, 8 to 10 minutes.
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12
Discard the parmesan rind.
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13
Transfer the soup to a blender and puree until smooth.
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14
Return to the pot and season with salt and pepper.
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15
Shred the chicken and add it to the soup; heat through over medium heat.
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16
Divide among bowls, drizzle with the reserved mayonnaise mixture and top with the croutons and more pepper.
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17
Photograph by Johnny Miller
