Mexican-Style Roasted Garlic Soup |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 4 |
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from Better Homes & Gardens Mexican Edition Ingredients:
1 large bulb of garlic, peeled and coarsly chopped |
1/3 cup extra virgin olive oil |
5 cups chicken broth |
4 slices firm textured bread, crusts removed and cut into 1/2-inch cubes |
1 ripe avocado, peeled, pitted, and cut into 1/2-inch cubes |
3 ounces queso fresco, cut into 1/2-inch cubes |
1 large ripe tomato, cored, seeded and diced |
4 green onions, broiled, grilled or chopped (optional) |
Directions:
1. In a small heavy saucepan, cook garlic in hot oil over medium-low heat for 15-20 minutes or until very soft and golden. Drain, reserving the oil.
2. In a medium saucepan combine garlic and chicken broth. Bring to a boil, reduce heat, cover.
3. Simmer over medium-low heat for 30 minutes.
4. Preheat oven to 325°F On a baking sheet toast bread cubes about 1o minute or until dry through, but not brown. Drizzle with 3 tablespoons of the reserved garlic oil, toss to coat.
5. Bake 5 more minutes or until croutons are golden.
6. Season broth mixture to taste with salt.
7. Divide the avocado, queso fresco, tomato, and green onions among warm bowls. Add soup. Top with croutons.
8. **Any remaining garlic oil can be refrigerated for up to 24 hours and used on salad dressing, omelets, etc.
9. **To make ahead, prepare soup and refrigerate for up to 3 days. Bring to a boil just before serving.
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