Sopa de Ajo Mexicana (Mexican Garlic Soup)

This soup is a derivative of the garlic soup served in Spain, but with no eggs, and a Mexican kick! Definitely a good choice to cure colds and on a winter night.

Step: 1

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.

Step: 2

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.

Step: 3

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.

Step: 4

To serve, place 2 or 3 toasted baguette slices in each bowl, then ladle the soup over them.

Per Serving: 184 calories; protein 6.1g; carbohydrates 29g; fat 5.4g; sodium 252.9mg.

The name of “stew” can refer to 2 time a food and a cooking method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, but it makes have a few notable differences. The meat is chopped into few of pieces instead of being cooked whole , and the water based material completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.