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Juan’s Garlic and Cactus Soup |
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Serves: 4
Print this Recipe
(Juan’s Sopa de Ajo y Nopalitos)
Category: Vegetable and Bean Soups
Makes 4 to 6 servings
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.
2 tablespoons unsalted butter
12 cloves garlic (large), very thinly sliced
4 cups chicken stock or canned fat-free reduced-sodium chicken broth
1/2 cup canned beef broth
1/2 cup beer, any kind
1 cup rinsed water-packed jarred cactus strips (nopalitos)
1/2 teaspoon salt, or to taste
2 large eggs
1. 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.
2. 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. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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