Rancho Aurora Garlic Soup

In Chili & Soup by Dave DeWittLeave a Comment

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. Look for it in Latin markets but if unavailable, watercress is the best substitute. Serve this soup with a dark beer like Negra Modelo and cornbread. Read Dave DeWitt’s entire spicy spring soup article here.

garlic soup
Rancho Aurora Garlic Soup
Print Recipe
Servings
4 servings
Servings
4 servings
garlic soup
Rancho Aurora Garlic Soup
Print Recipe
Servings
4 servings
Servings
4 servings
Instructions
  1. Sauté the garlic in the olive oil in a soup pot until slightly browned, about 10 minutes. Add the hoja santa or watercress and sauté for 30 seconds. Add the stock, chile (if using), salt, pepper, and bay leaves and simmer for a half an hour. Remove the bay leaves and chile. Add the celery leaves just before serving.
  2. Place 5 cubes of bread and five of cheese in 4 individual soup bowls and ladle in the soup. Sprinkle with Parmesan cheese and serve.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.

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