Cuban Garlic Soup (Sopa de Ajo)

Recipe from tasteofcuba.com courtesy Sonia Martinez from Cocina Cubana Club.

Serves 2

Ingredients

• 4 cups of chicken stock
• 100 grams chicken mince, pressure cooked to one whistle (optional – if using this, you can use the chicken stock from pressure cooking it)
• 10 to 12 large garlic cloves,  peeled and mashed
• 1/2 medium onion, sliced thin
• 1/2 cup butter
• Salt and freshly ground white peppercorns to taste
• 1 piece of bread, cubed and toasted per person
• 1 raw egg per person (optional – I used it)

Cuban Garlic Soup with Chicken Mince (My addition)

Preparation

• In a large saucepan, saute the mashed garlic and sliced onion slowly in the butter. Don't let the garlic turn brown or it will give a bitter taste. When onions are translucent, switch off and transfer to a blender. Add a small amount of stock and process until onion and garlic mix is all smooth. Return to saucepan and add the rest of the broth and seasonings. 
• Place the toasted bread cubes in each bowl and break an egg over it. Ladle the soup over the egg and toast and serve with or without the chicken mince. 

Notes

The soup tasted better without the chicken mince!