Free Recipe Hot Garlic Sopa
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Ingredients for Hot Garlic Sopa Recipe
1/4 c Olive oil
4 Cloves (large) garlic;
-minced
4 Corn tortillas; in sixths
-or-
1 c Tortilla chips (it s ok to
-use broken ones)
4 c Beef broth
1 lg Fresh New Mexico hot
-green chile; parched,
-peeled; seeded, and chopped
-or-
1 Pickeled Jalapeno; chopped
2 ts Ground pure New Mexico hot
-red chile
1 c Grated Monterey Jack
2 tb Finely minced fresh or
-pickled Jalapeno chiles
Hot Garlic Sopa Preparation
Heat oil in a 3-quart saucepan with tight fitting lid. Add garlic and cook briefly; then add tortilla pieces or chips and cook until lightly browned, crushing chips with the back of a wooden spoon. Stir in broth, green chiles and 1 tsp ground chile. Bring to a simmer. Meanwhile, preheat oven to 450. Break 1 egg into a small bowl to check for quality. Stir soup rapidly in a small circle, then slide egg into center of circle. Repeat with remaining eggs, working quickly. Cover 2-3 minutes to soft poach. Set 4 heated ovenproof bowls on a baking sheet. Spoon soup into bowls, placing one poached egg in center of each bowl. Sprinkle each with 1/4 cup cheese. Set in oven just until cheese is melted. Sprinkle each bowl with 1/4 tsp ground chile. Top with 1-1/2 tsp minced jalapenos or serve these separately depending on tastes. Makes 4 servings. (SEE ”PARCHED PEPPERS” RECIPE FOR INFO ON MAKING THEM) From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback).
Cooking Temperature:
Recipe Serves: 4
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