SOPA DE AJO MEXICANA (MEXICAN GARLIC SOUP)
This soup is a derivative of the garlic soup served in Spain, but with no eggs, and a Mexican kick! Definitely a good choice to cure colds and on a winter night.
Provided by Celeste Mann
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Heat olive oil in a large skillet over medium heat. Add the garlic, and cook until golden brown, about 4 minutes. Remove garlic with a slotted spoon and transfer to a large saucepan.
- Fry bread slices in the oil until golden on both sides. Remove and set aside. Add tomatoes and chile to the skillet and cook over high heat for several minutes until they begin to soften.
- Pour chicken stock, tomatoes and chiles into the large saucepan with the browned garlic. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20 minutes. Season to taste with salt.
- To serve, place 2 or 3 toasted baguette slices in each bowl, then ladle the soup over them.
Nutrition Facts : Calories 184.2 calories, Carbohydrate 29 g, Fat 5.4 g, Fiber 2.3 g, Protein 6.1 g, SaturatedFat 0.8 g, Sodium 252.9 mg, Sugar 2.7 g
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