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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I think this is from a Gilroy Garlic Festival...it's a light, simple, wonderful starter that I serve in mugs before dinner. It's also our cure-all for winter colds. Since it is so simple, the quality of the chicken stock is crucial. I usually add way more garlic and cilantro than the recipe calls for, but heck, when EVERYONE is eating garlic, who cares? Ingredients:
1 quart good chicken stock |
1/2 cup sliced garlic clove (not too thin) |
3 tablespoons olive oil |
1/2 cup lime juice |
1/2 cup finely chopped cilantro (or chopped green onions if you are a cilantro-phobe) |
Directions:
1. Saute garlic in oil SLOWLY til very soft and golden.
2. Add broth, bring to a simmer, add lime juice and cilantro.
3. Garnish with a few whole cilantro leaves.
4. Obviously this can be played with-I've tossed in chopped avocado, crushed tortilla chips, chopped tomato, etc. But the basic simplicity is its beauty.
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