This light, fresh tasting soup would be very satisfying served in mugs on a cold night. The combination of cilantro and lime with the garlic flavor is most interesting.
Recipe contest entry: Anne Copeland MacCallun, San Pedro
1/4 cup peeled and chopped fresh garlic
1/4 cup oil
Juice of 1 lime
6 cups chicken broth
Salt and pepper to taste
Grated rind of one lime
Cilantro (fresh coriander, also called Mexican parsley)
Saute garlic in oil until golden. Add with lime juice to chicken broth. Add salt and pepper and bring to a boil. Lower heat and continue to simmer for 15 to 20 minutes, or until the garlic taste permeates the soup. Meanwhile, blend eggs and grated lime rind in a bowl, adding a little salt and pepper. Add egg mixture to garlic soup a little at a time, stirring constantly. Turn up heat slightly, but do not allow soup to boil. Continue to cook about 5 minutes. Serve with chopped cilantro and sliced limes for garnish.
The Garlic Lovers' Cookbook: From Gilroy, the Garlic Capital of the World
Submitted by samuel
on 30th Dec 2008 20:39