Rancho Aurora Garlic Soup
Wednesday, 27 March 2013
This recipe is from Susana Trilling, who owns the Seasons of My Heart Cooking School in Oaxaca, Mexico. It uses an herb called hoja santa that has a large, fragrant leaf. Look for it in Latin markets but if unavailable, watercress is the best substitute. Serve this soup with a dark beer like Negra Modelo and cornbread. Read Dave DeWitt's entire spicy spring soup article here.
At a glance
2 heads garlic, cloves peeled and thinly sliced
Sauté the garlic in the olive oil in a soup pot until slightly browned, about 10 minutes. Add the hoja santa or watercress and sauté for 30 seconds. Add the stock, chile (if using), salt, pepper, and bay leaves and simmer for a half an hour. Remove the bay leaves and chile. Add the celery leaves just before serving.