Juan’s Garlic and Cactus Soup
Juan’s Garlic and Cactus Soup
Juan’s Sopa de Ajo y Nopalitos
Juan Jose Lozano of Leon, Mexico, shared this soup recipe at a cooking class I attended. Cooking makes the garlic mild, mellow, and soft. The cactus adds a slight tartness, and the swirls of egg add richness, while the broth and beer balance the whole for an intriguing and satisfying soup.
Juan added an unusual, hard-to-find sour cactus called xoconoxtle. I use bottled cactus packed in water for this soup. It’s readily available in many supermarkets or Mexican food markets in the United States.
Equipment
Ingrediënten
- Makes 4 to 6 servings
- 2 tablespoons unsalted butter
- 12 large garlic cloves very thinly sliced
- 4 cups chicken stock or canned fat-free reduced-sodium chicken broth
- ½ cup canned beef broth
- ½ cup beer any kind
- 1 cup rinsed water-packed jarred cactus strips nopalitos
- ½ teaspoon salt or to taste
- 2 large eggs
Instructies
- In a large saucepan, melt the butter over medium-low heat and cook the garlic, stirring, until fragrant but not brown, about 2 minutes.
- Add the remaining ingredients except the eggs.
- Raise the heat and bring the soup to a boil, then reduce heat to low, partially cover, and simmer until the garlic is soft, 8 to 10 minutes.
- In a small bowl beat the eggs until frothy.
- Bring soup to a boil over medium-high heat.
- Stir the soup briskly with a fork while pouring the eggs into the soup.
- Cook 1 minute.
Notes / Tips / Wine Advice:
Serve hot.
