Mexican Garlic Soup
Yield
6 servingsPrep
10 minCook
20 minReady
25 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | Cloves |
garlic
|
*
|
| ½ | teaspoon |
all-purpose flour
|
|
| 2 | tablespoons |
butter
|
|
| 1 | quart |
beef stock
or chicken stock, prefer veal stock if possible |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 4 | large |
eggs
|
|
| 2 | tablespoons |
asadero cheese
|
* |
| 1 | tablespoon |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | Cloves |
garlic
|
*
|
| 2.5 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
butter
|
|
| 0.9 | l |
beef stock
or chicken stock, prefer veal stock if possible |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 4 | large |
eggs
|
|
| 3E+1 | ml |
asadero cheese
|
* |
| 15 | ml |
parsley leaves
chopped |
|
Directions
Mash garlic as fine as possible, add flour and sauté 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.
