I have so been wanting a kind of a Sopa de Ajo but I just couldnt find what I was looking for. You know that "Necessity is the Mother of Invention". So a little of this and a little of that and I got exactly what I wanted. My husband, the garlic officianado, took care of any trace of leftovers. There wasn't a drop left. And he had the smell to prove it. Back off Jack.
I roasted five heads of garlic for this soup so if garlic scares you, don't read any farther. If colds and viruses have been making there way around your house, this is the medicine you have been looking for. Natures antibiotic. Of course it will keep EVERYONE else away as well.
Sopa de Ajo, My Way
5 heads of garlic
1 quart of beef broth or chicken broth
5 medium potatoes chopped
1 onion, chopped
1 teaspoon salt
1 teaspoon butter
2 teaspoons olive oil
Cut the heads o the garlic and wrap in aluminum foil. Place ina toaster oven to roast until brown. If you have the time peel it all and put it in the aluminum foil. Then you can just dump it in the soup and there is no waste.
While the garlic is roasting saute onion in 1 teaspoon butter and two teaspoons olive oil until lightly golden. Add broth, salt and potatoes and cook covered until potatoes are tender. You may have to add water to thin depending on the size of your potatoes. Add garlic when roasted.
Blend soup with an immersion blender or a regular blender. Return to the pot and heat gently until ready to serve. It's great with some crusty bread.