It is flu season, and the weather is chilly, so I’ve been searching for a delicious, flavorful soup that would warm our bodies as well as our spirits. This soup delivers on all of that. Savory, fragrant, and loaded with flavor, this soup has lots of healthy garlic and smoky chiles for flavor and heat.
INGREDIENTS
3 whole heads of garlic (trust me, would I lie about garlic?)
2 tablespoons olive oil
1 medium onion, thinly sliced
8 cups chicken stock
2 dried chipotle chiles (cut the dried chiles into small pieces or strips using your kitchen shears)
1/2 teaspoon ground cumin
Salt and freshly ground pepper to taste
Juice of 1/2 lime
Steamed rice
Avocado slices to garnish
Tortilla chips
1. Preheat oven to 400F. Brush garlic heads lightly with some of the oil, place them on a foil lined baking sheet or in a garlic roaster, and bake in preheated oven for about 45 minutes, until very soft. Remove from oven and allow to cool. Squeeze each clove gently and the roasted garlic will pop right out. Set aside.
2. In a heavy-bottomed soup pot, saute onion in oil until it is golden and softened. Puree in blender along with reserved garlic, adding stock as needed to make a smooth blend.
3. Heat a little oil in pot over medium heat and add puree from blender, stirring until it begins to darken. Add remaining stock, chile peppers, cumin, and salt to taste, then reduce heat to medium and simmer for 30 minutes.
4. Remove soup from heat, add lime juice, and stir to combine. Ladle into bowls with a scoop of hot rice, top with avocado slices and serve with tortilla chips. Serve hot.
This is also really good with warm corn tortillas, spread with a little butter.
No comments:
Post a Comment