Written by 5:58 pm Food

National Garlic Day: Garlic soup

National Day Calendar website(yes, it exists) today just isn’t only National Amaretto day but additionally #NationalGarlicDay. There are over 300 smelly varieties of this relative of onions, leeks, and shallots. While the superstitious use it to ward off vampires, werewolves, and witches, practitioners of homeopathic medicine imagine the ability of garlic helps regulate cholesterol, blood pressure, and ward off colds.(This just isn’t medical advice!)

People are likely to think that Cuban food is spicy, however the cornerstone of flavor lies on this stinky little bulb. From garlic soup to mojo to sofrito, we use garlic in almost every thing. Each time ANY recipe calls for 2-3 cloves of garlic, I laugh and double it because I actually, REALLY, love garlic. I especially like it roasted in a foil packet with olive oil and a sprinkling of salt. Below I’ve added a recipe for Garlic Soup which is Spanish in origin, yet widely served in Cuban homes and restaurants. My father was keen on soups that reminded him of his childhood. His preferred soup was plantain soup, but as a fervid lover of garlic himself, he often sang the praises of a warm, well-made bowl of garlic soup.

Sopa de ajo – Cuban garlic soup

2016-04-19 09:55:47

While traditionally a Spanish soup, it is commonly made in Cuban homes. Don’t let the quantity of garlic scare you; the flavour is subtle, not strong.

Ingredients

  1. 10-12 cloves of garlic, sliced thin
  2. 3 tbsp olive oil
  3. 1/4 white cooking wine
  4. 1/2 c cubed bread, preferably disregarded overnight so it hardens a bit
  5. 1 1/2 – 2 tsp smoked paprika, to taste
  6. 6 c chicken broth (beef can be used)
  7. 4 eggs
  8. S&P to taste

Instructions

  1. In a big pot, add olive oil and garlic and saute over medium heat until the garlic is soft and golden brown.
  2. Add bread cubes to the pan and cook until the bread is barely toasted, then add cooking wine and let the bread absorb the wine.
  3. Add paprika and chicken stock and stir together. Don’t bring to a boil.
  4. Let the soup simmer over med-low heat 10-Quarter-hour.
  5. Beat the eggs in a bowl.
  6. While stirring the soup gently, slowly pour the beaten eggs into the pot and let stand five minutes.
  7. Remove from heat, serve, and luxuriate in!

Cooking in Cuban https://cookingincuban.com/

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