Garlic Soup
Over a year ago
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Ingredients
- 1½ Heads garlic, peeled, minced
- ½ Cup extra virgin olive oil
- 6 Cups chicken broth
- 1 Cup V&V SUPREMO® CREMA SUPREMO® or CREMA *RANCHERITO® sour cream
- 8oz V&V SUPREMO® QUESO FRESCO or QUESO *RANCHERITO®, cut in small cubes
- 1 Ripe avocado, diced.
- 1 Chipotle chile (canned), minced
- 4 Green onions, chopped (green parts only)
- 4 Slices stale bread
- 2 Tbsp. V&V SUPREMO® COTIJA cheese
- Salt to taste at the time of cooking
Accompaniment
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Description
Although Spanish in origin, versions of this soup are found in Central Mexico, where the addition of avocado and chiles signifies a New World dish.
Method
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1
1.Preheat oven to 400 degrees.
2.Heat oil in skillet over low flame, add garlic and cook, stirring often, until garlic becomes very soft and golden, not dark brown. (About 20 minutes) Strain through a sieve and reserve oil. Transfer garlic to saucepan and add broth-simmer over low heat for 30-40 minutes. Whisk in V&V SUPREMO® CREMA SUPREMO® or CREMA *RANCHERITO® sour cream. Salt to taste, simmer for 3 more minutes.
3.Brush top of bread slices with garlic oil and sprinkle on V&V SUPREMO® COTIJA cheese, place on baking sheet in oven until golden brown and crispy. Remove from oven, and cut into croutons.
Serving:
Into four soup bowls, place desired amounts of avocado and V&V SUPREMO® QUESO FRESCO or QUESO *RANCHERITO®. Ladle soup into bowls and top with green onions, chipotle and croutons.
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