Juans Garlic And Cactus Soup Food

GARLIC SOUP

Steps:

• Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the smashed garlic and onion and cook, stirring, until soft and lightly golden, about 8 minutes. Add the wine, thyme, bay leaf, 1/2 teaspoon salt, pepper to taste and the cheese rind. Bring to a simmer and cook until reduced by half, about 5 minutes. Add 5 cups water, reduce the heat to low and bring to a gentle simmer; cook until the garlic is very soft, about 30 minutes. Remove from the heat, add the bread and let soak, 10 minutes.
• Remove the thyme, bay leaf and cheese rind from the saucepan; stir in the grated cheese, sour cream and 1/2 teaspoon salt. Transfer the soup to a blender in batches and puree until smooth. Season with salt and pepper.
• Combine the remaining 3 tablespoons olive oil, the sliced garlic and a pinch of salt in a skillet over low heat; cook until the garlic is golden and crisp, 12 to 15 minutes.
• Divide the soup among bowls. Top with the fried garlic, some of the garlic oil, and dill.

JUAN'S GARLIC AND CACTUS SOUP

Steps:

• 1. In a large saucepan, melt the butter over medium-low heat and cook the garlic, stirring, until fragrant but not brown, about 2 minutes. Add the remaining ingredients except the eggs. Raise the heat and bring the soup to a boil, then reduce heat to low, partially cover, and simmer until the garlic is soft, 8 to 10 minutes. 2. In a small bowl beat the eggs until frothy. Bring soup to a boil over medium-high heat. Stir the soup briskly with a fork while pouring the eggs into the soup. Cook 1 minute. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.