MEXICAN GARLIC SOUP

You’ll need great chicken stock for this. Gently fry 8–12 lightly crushed and peeled cloves of garlic in a splash of neutral oil or chicken fat. Very carefully cook them to golden brown without burning. Pour in a quart of stock. Simmer gently for 5-10 minutes. Taste for salt. It’s actually good just as is, but to put it over the top, garnish each bowl with any or all of the following: a little shredded chicken, slices of avocado, a toasted and shattered dry red chile, fried corn tortilla triangles (or even good quality chips in a pinch), or a squeeze of lime juice.

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