Experience the amazing allure of Allium sativum for yourself.
Serves 4 to 6
I ordered this soup on a trip to Mexico and fell in love with it. Although I didn’t get the recipe, I came up with an approximation of it on my own. This is one of those soups that changes every time I prepare it, according to what ingredients I have in the house and whether my daughter, who is a vegetarian, is visiting. It’s also one of those soups that seems to grow and grow, so it’s great to serve for company. The chicken is optional. If you have any soup left over, you’ll be happy to discover it’s even better after the flavors have had time to introduce themselves and share a bit of their personal history for a day or two.
K.C. Compton is editor in chief of The Herb Companion and loves experimenting with garlic in any recipe she can.
Click here for the original article, Dancing in the Kitchen with Garlic .
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