Sopa de Ajo Mexicana (Mexican Garlic Soup)
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Ingredients:
2 Tbsp olive oil
30 cloves garlic, minced
4 cups chicken broth
1/2 baguette, cut into 1/4-inch slices
2 tomatoes, seede and finely chopped
1 fresh poblano chile pepper, seeded and minced
salt to taste
Instructions:
Heat olive oil in a large skillet over medium heat. Add the garlic, and cook until golden brown, about 4 minutes. Remove garlic with a slotted spoon and transfer to a large saucepan.
Fry bread slices in the oil until golden on both sides. Remove and set aside. Add tomatoes and chile to the skillet and cook over high heat for several minutes until they begin to soften.
Pour chicken stock, tomatoes, and chiles into the large saucepan with the browned garlic. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20 minutes. Season to taste with salt.
To serve, place 2 or 3 toasted baguette slices in each bowl, then ladle the soup over them.
Serves 6.
From allrecipes.com