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Garlic Soup (Sopa de Ajo)
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(Recipe ID: 745)
Serves 4 - 6
Preparation time: 30 minutes; Cook time: 1 1/2 hours
Source: Chef Joseph Lowery
Although 10 cloves of garlic may seem like a lot , the final soup is sweet and tasty.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 3 Fresh Roasted or Canned Green Chile Peppers
- 10 cloves Garlic
- 1 teaspoon Sicilian Green Oregano *
- 1 teaspoon Thyme *
- 1/4 cup Water
- 8 cups Chicken Broth
- 1 bunch Cilantro
- 1/3 cup Chopped Green Onions
- Salt to Taste *
- 3 Tablespoons Cornstarch
- 1/4 cup Mexican Brandy
- 3 Egg Whites
Instructions
- Remove seeds from green chiles and mince 7 of the 10 cloves of garlic.
- Combine green chiles, minced garlic, marjoram, thyme and water in a blender and blend until smooth.
- Mix with chicken broth in a soup pot and bring to simmer.
- Thinly slice remaining garlic cloves and add to simmering soup along with chopped green onions. Cook uncovered for about 30 minutes.
- Remove cilantro leaves from stems and set aside. Slightly whip egg whites and set these aside as well.
- At the point soup has cooked for about 30 minutes, taste for salt; if you are using canned broth, be careful for it may already salty.
- Now mix together cornstarch with brandy and add this slowly to soup, stirring with a whisk for about 5 minutes.
- Combine cilantro leaves with egg whites. Pour this into soup with a circular motion.
- Turn off heat, cover and let stand for 3 minutes and serve.
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