If you drop by my place with any regularity, you know that to me, any season is soup season. Buuuuuuut, I know not everybody feels that way. Fortunately, the chill is creeping into the air, beckoning most of us; making us yearn for a big pot of comfort bubbling away on the stove. Or perhaps the slow cookers have started to make appearances on counter tops; claiming residence for the season. Another thing I love that plays a starring role when the weather starts to change is garlic. Really, I'm a garlic anytime kinda girl, but warm, concentrated garlicky soups and broths help me feel healthy and chase away little colds this time of year. Plus, they're just plain delicious. In my opinion, there is no such thing as too many varieties of Garlic Soup or Sopa de Ajo floating around out there. this version is definitely a keeper.
Sopa de Ajo
adapted from 50 Simple Soups for the Slow Cooker
¼ c. olive oil
1 medium onion, coarsely chopped
4 large heads garlic, cloves separated & peeled
6 c. chicken stock/broth
juice of 1 lemon
freshly ground black pepper
1 ripe avocado, diced
~4 oz feta cheese or queso fresco, crumbled
1 ripe, yet firm tomato, diced
handful of cilantro, picked
few scallions, sliced thinly
Place oil, onion, and garlic in a slow cooker. Cover and cook on LOW for ~6 hours or until garlic is golden and tender.
Add chicken stock and cook for another 2 hours. Purée the soup using an immersion blender (or if you don't have one, carefully do it in the blender, then return to pot). Stir in the lemon juice, then season to taste with salt and pepper.
To serve, divide the avocado, cheese, and tomato amongst serving bowls. Ladle the hot broth over the ingredients and top each bowl with a sprinkling of cilantro and scallions.
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