Rancho Aurora Garlic Soup
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.
- Servings: 4
Source: Burn Blog - Fiery Foods Recipes, Stories, and News
Ingredients
- heads garlic, cloves peeled and thinly sliced
- olive oil
- large hoja santa leaf, cut into strips or 1 bunch chopped fresh watercress
- vegetable stock
- e árbol chiles, left whole, or substitute 2 large piquíns or santaka chiles
- Salt and white pepper to taste
- bay leaves
- bunch celery leaves, coarsely chopped
- toasted bread cubes or croutons
- cubes Oaxaqueño or other melting cheese such as queso blanco or Monterey Jack
- Garnish: grated Parmesan cheese