Garlic Soup with Pickled Jalapenos

Name: Garlic Soup with Pickled Jalapenos
Ingredients: 30 ml (2 tablespoons) olive oil; 30 ml (2 tablespoons) butter; 1 head of garlic, peeled and finely chopped; 1 x 400 gm tin Italian tomatoes, chopped; 1 litre beef stock; 1 egg, beaten; 125 ml (1/2 cup) Feta cheese, crumbled; 60 ml (4 tablespoons) pickled Jalapeños, sliced; 30 ml (2 tablespoons) fresh coriander leaves, chopped; croutons to serve

Don’t be alarmed by the amount of garlic used in the preparation of this take on this flavour packed Mexican garlic soup. Serve big bowls of this punch packed broth topped with feat cheese, croutons and pickled Jalapenos. It is a feast of flavours.

Published 21 December 2021

Method

Heat the oil and butter in a large saucepan. Cook the garlic until light brown
Add the tomatoes and cook until the mixture forms a thick sauce. Add the beef stock and simmer for 20 minutes.
Add the beaten egg in a thin stream, stirring continuously. Add the Feta cheese, Jalapeños and fresh coriander. Serve in warmed soup bowls topped with croutons.