Spanish Garlic Soup
Submitted by joeeee
Light Spanish garlic soup made with a whole head of roasted garlic pureed into chicken broth with carrots and red pepper. Topped with garlic-rubbed Parmesan croutons.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minA whole head of garlic. In one soup. And it’s absolutely glorious.
This light, brothy Spanish sopa de ajo starts by slowly cooking an entire head of garlic in olive oil until soft and golden, then mashing it into a silky puree. Chicken broth, carrots, and diced red bell pepper simmer briefly to keep the vegetables crisp-tender.
The garlic-rubbed Parmesan croutons on top are the crowning touch: dried Italian bread slices rubbed with raw garlic and broiled with grated Parmesan until golden and fragrant.
Low in calories but enormous in flavor.
Pro Tips
- Cook the garlic low and slow. If it browns, it turns bitter and the whole soup suffers.
- Mash the softened garlic thoroughly with a fork until no lumps remain. You want that puree completely smooth.
- The croutons can be made while the soup simmers. Just keep an eye on them under the broiler since they go from golden to burnt in seconds.
- A poached egg dropped into each bowl takes this from a starter to a full meal.
Ingredients
Directions
In a medium nonstick saucepan, heat oil and add garlic. Cook, stir- ring constantly over low heat until pale gold (do not let garlic brown) Add ½ cup of water; cover and simmer until very soft.
With a fork, mash the garlic to a smooth puree.
Add broth, carrot, bell pepper, black pepper, and ¼ cup of water and bring to boil.
Reduce heat and simmer until carrots are barely tender, about 3 minutes.
Sprinkle with parsley and serve with cheese croutons, if desired.
To prepare the Cheese Croutons.
Preheat oven to 300℉ (150℃). Bake the bread slices until dried, about 15 minutes.
Rub each slice with cut side of garlic; sprinkle evenly with parmesan cheese.
Run under broiler to brown lightly.
Keep warm.
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