Sopa de Ajo

Name: Sopa de Ajo
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: South American, Latin American
Ingredients: 142 grams diagonally cut French bread (about 1 inch thick), toasted; 1 kilograms cups Chicken Stock or 3 fat-free, less-sodium chicken broth; 1 chipotle chile (or a dried ancho or pasilla chile); 2 larges eggs, lightly beaten; 6 garlic cloves; 5 Tbsps sliced green onions; 0 teaspoons ground cumin; 35 grams tablespoons shredded Manchego cheese or reduced-fat Monterey Jack cheese; 1 teaspoon olive oil; 1 Tbsp paprika; 296 milliliters diced tomato

Sopa de Ajo might be a good recipe to expand your side dish repertoire. This vegetarian recipe serves 5. One portion of this dish contains about 15g of protein, 9g of fat, and a total of 256 calories. A mixture of ground cumin, chicken stock, tomato, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat oil in a large Dutch oven over medium heat.

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Cooking Oil

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Dutch Oven

Add garlic; saut 5 minutes or until golden.

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Garlic

Remove garlic from pan.

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Garlic

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Frying Pan

Combine garlic, paprika, and cumin in a small bowl; mash with a fork until smooth.

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Paprika

Garlic

Cumin

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Bowl

Return garlic mixture to pan, and add Chicken Stock and chile. Bring to a simmer over medium heat, and cook 10 minutes. Discard chile. Slowly pour beaten eggs into soup, stirring constantly. Immediately remove from heat.

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Chicken Stock

Garlic

Chili Pepper

Egg

Soup

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Frying Pan

Place 1 bread slice in each of 5 soup bowls, and top each bread slice with 1/4 cup tomato and 1 tablespoon green onions. Ladle 1 cup soup into each bowl; sprinkle each serving with 1 tablespoon cheese.

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Green Onions