In the making of a double batch of guacamole a couple of weeks ago, I found myself in an avocado conundrum. I had an abundance of avocados (eight, to be exact, which I believe is the legal definition of an abundance when it comes to avocados), all of them very much resembling rocks as opposed to fruit. In order to pull off the party, I had to buy eight new avocados which were ripe enough to mash, requiring a trip to four different grocery stores. (This is sounding a lot like a word problem, but I promise there is not a test at the end of this paragraph). And so, 36 hours later, my original avocados ripened, I was completely over the idea of eating yet more guacamole, and I turned instead to this soup.
The idea of making garlic soup may terrify you, and that is understandable. Sometimes when I read recipes for things like “Chicken with 45 Cloves of Garlic” I start to sweat a little as well. But the truth is that when you use garlic in such quantities, it’s usually slowly roasted or sautéed on such low heat that it really brings out the sweetness of the cloves and erases the offensive bitterness we associate with eating too much garlic. This soup is a perfect example of that. A head of garlic is chopped into pieces and slowly, slowly cooked in a heavy pan with oil until they become golden and sticky. They then infuse chicken broth, adding sweetness and depth.
My favorite part about this soup is that it’s kind of the anti-soup. Not every bite is the same, because in the bottom of the bowl is a whole bunch of stuff (and you can pick and choose which ingredients to use if you’re not a fan of some) that you pour the broth over. My bowls featured avocado, diced tomato and queso fresco, which I think is the perfect combination of creamy, salty and fresh.
The one part of this bowl that is not optional is the croutons that you will scatter on top. You’ll probably use more than you should and you might eat some directly off the cookie sheet, and that’s okay. It’s hard to say no to toasted bread drizzled with garlic oil. They add just the right amount of chew to the top of this soup and are still delicious even when they get soggy.
We’re on our third snowstorm in two weeks, with frigid temperatures for as far out as the forecast will take me – I’m planning to dig into this soup more than once before winter ends, and I wholeheartedly suggest you do too. Stay warm!
Ingredients
- 1/2 cup fruity olive oil
- 1 large head of garlic, cloves peeled, chopped into rough 1/8-inch pieces
- 5 cups good chicken broth
- 4 slices firm-textured bread, crusts removed
- Salt, about 1 1/2 teaspoons, depending on the saltiness of the broth
- 1 ripe avocado, peeled, pitted and cut into 1/2-inch dice
- 3 oz. Mexican queso fresco or pressed, salted farmer's cheese, cut into 1/2-inch cubes, about 3/4 cup
- 1 large, ripe, round tomato, cored, seeded and cut into small dice (optional)
- 4 green onions, lightly brushed with olive oil, broiled or grilled on a gas or charcoal fire until soft, chopped (optional)
- 2 eggs, lightly beaten
- 4 canned chipotles en adobo, seeded and thinly sliced (optional)
Instructions
- Heat the olive oil in a small heavy (1- to 1 1/2-inch quart) pot over low heat. (A heavy pot is important - the garlic has a tendency to burn in a lightweight pot.) Add the garlic and cook, stirring frequently, until very soft and golden, 15 to 20 minutes. (The oil should never get hot enough to fry the garlic, but should look as though it is barely simmering; by the end of cooking, the garlic should be soft - almost gooey - not browned and crispy).
- Set a medium-mesh strainer over a small bowl and pour in the oil and garlic. Transfer the garlic to a medium-size (2- to 3-quart) saucepan and stir in the broth; partially cover and simmer over medium heat 30 minutes. (Set the garlic oil aside: you will need 3 tablespoons of it for the croutons; the remainder can be refrigerated for use in salad dressings, etc.)
- Turn on the oven to 325°F. While the soup is simmering, cut the bread into 1/2-inch cubes and toast on a baking sheet in the oven until thoroughly dry but not brown, about 20 minutes. Drizzle with about 3 tablespoons of the garlic oil, toss to thoroughly coat and return to the oven for about 5 minutes more, until the croutons are nicely golden.
- When the soup is ready, taste and season with salt. Divide the avocado, fresh cheese and optional tomato and green onions among warm soup bowls. A couple of minutes before serving, remove the soup from the heat, let stand 30 seconds to cool a bit, stir in the eggs with a spoon (they give the broth body and creaminess), then ladle into the bowls. Top each potion with croutons and a few strips of chipotle (if you're using them).
Notes
Adapted from Rick Bayless's Mexican Kitchen
