Sopa de Ajo

Description

A rich garlic soup from Cuba.

• Serves 4 – 6.

Ingredients

• ½ a bulb of garlic
• ½ a large yellow onion, thinly sliced
• 1 stick of butter
• 6 cups of chicken, beef or vegetable stock
• salt and freshly ground white pepper to taste
• 1 piece of toast, cubed or torn, or a few croutons, per person
• 1 egg per person (optional)
• cream (optional)

Procedures

1. Split the garlic bulb into individual cloves and peek and mash them.
2. Sauté the mashed garlic and onion slowly in a large saucepan using the butter until the onions are translucent, being careful not to let the garlic burn.
3. Blend the mixture in a food processor or blender.
4. Slowly add some broth to the mixture and keep blending until you have a smooth mixture.
5. Return this mixture to a saucepan adding the rest of the broth and seasonings.
6. For a creamier soup, cream can be used instead of part of all of the remaining broth.
7. To serve, add the toast or croutons to each bowl, break a fresh egg into each bowl and then top with soup.