- 2 tablespoons olive oil
- 1 head garlic, peeled and lightly crushed
- 6 cups chicken stock
- 2 carrots, cut into matchsticks
- 1 red bell pepper, thinly sliced
- salt and pepper to taste
- Heat oil in a large saucepan over medium heat. Stir in garlic and cook until lightly browned, about 5 minutes. Pour in 1 cup of chicken stock, cover, and allow to simmer until the garlic is soft, about 10 minutes.
- Mash the garlic with a fork into a coarse paste. Pour in remaining chicken stock, increase heat to medium-high, and bring to a boil. Stir in carrots and cook for 1 minute, then add red pepper and continue cooking until vegetables are tender. Season to taste with salt and pepper before serving.
04/07/2018
recipepes.com
Spanish Garlic Soup, recipe
PT15M
PT1H
5
455 calories
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