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Mexican Garlic Soup
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- #3702
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
10 cloves garlic
1/2 teaspoon flour
2 tablespoons butter
1 quart beef or chicken stock
salt and pepper
4 eggs
2 tablespoons crumbled Asadero cheese
1 tablespoon chopped parsley
directions
Mash garlic as fine as possible, add flour and saute in butter. 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.
added by
Vera43
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 25, 2013
Very tasty on a cold night. I used chicken stock since it also used eggs (beef stock seemed less appropriate). And having the eggs poached and placed on top of the broth was an appealing touch.