Mexican Garlic Soupgarlic, mexican, soups/stews 10 cloves garlic 1/2 teaspoon flour 2 tablespoon butter 1 quart beef or chicken stock 1 salt & pepper 4 eggs 2 tablespoon crumbled asadero cheese 1 tablespoon chopped parsley Mash garlic as fine as possible, add flour and saute in butter. (A clay pot is preferred for this.) Add soup stock and boil 15 minutes. Strain and return to fire. Add seasonings. With soup at boil, slip eggs in gently so the yolk doesn't break. When eggs are poached, serve in bowls with one egg per bowl and parsley and cheese on top. |
