Sopa de ajo (Garlic soup)
Sopa de ajo (Garlic soup)
I highly recommend making the soup one day ahead! Its flavors will be tastier. You can also store and keep in the freezer for up to three weeks.
Sopa de ajo (Garlic soup)
Sopa de ajo (Garlic soup)
I highly recommend making the soup one day ahead! Its flavors will be tastier. You can also store and keep in the freezer for up to three weeks.
Servings Prep Time
6servings 10minutes
Cook Time
50minutes
Servings Prep Time
6servings 10minutes
Cook Time
50minutes
Ingredients
  • 4tbsp buttersalted
  • 4cups white onionsthinly sliced
  • 2medium potatoespeeled and cut into small cubes
  • 2cups garlic clovespeeled
  • 1cup dry white wine
  • 4cups canned chicken brothlow sodium
  • 1tsp Fresh Rosemary
  • 1tsp fresh thyme
  • tsp sea saltor kosher salt
  • 1/2tsp black pepperfreshly ground
  • 2cups Sour cream
  • pinch cayenne pepper
  • 10leaves fresh parsley
Instructions
  1. Melt butter in a large pot on medium-high heat. Add the onions, potatoes and garlic. Cover and cook, stirring occasionally, until potatoes are very soft and beginning to turn golden, about 30 minutes. Add the wine and let cook for 5 more minutes uncovered, stirring frequently until potatoes are golden brown. Remove from heat and puree with a hand mixer, or in batches in a blender or food processor.
  2. Add the broth, herbs, salt and pepper. Bring to a boil. Reduce the heat and simmer about 15 minutes.
  3. Remove from heat and puree in a blender or food processor. Strain the soup back into the pot.
  4. Add the sour cream and bring back to a boil.
  5. To serve, top with some cayenne pepper and fresh parsley.