1 1/2 teaspoons olive oil
1 tablespoon butter
5 large cloves garlic, peeled and minced.
1 aji chile, stems and seeds removed (or yellow wax hot or jalapeño)
2 cups chicken stock (I used some very flavorful homemade stuff)
Salt, to taste
Pepper, to taste
2 large eggs, beaten
1 tablespoon finely grated Romano cheese (I used Parmesan)
1 teaspoon parsley
In a heavy pot, heat oil and butter over medium heat. Add the garlic and sauté, quickly stirring in the flour. Stir until the garlic begins to brown. Add the chiles, stock, salt, pepper, eggs, and cheese and mix well. Bring to boil, the reduce the heat to medium and cook, covered, for 15 minutes. If desired strain the soup. Serve hot, garnished with the parsley.
* - The reports of a high spice level have been greatly exaggerated. That is to say: this shit ain't spicy at all.
This was one meal sized serving (for me) by the way. Multiple as appropriate.
"If desired strain the soup." I was leery of this step, but went with it. I am glad I did. Despite my best efforts some of the egg had resulted in large blobs. After straining it only itty bitty pieces of egg were in there. It was a nice smooth texture as a result.
|As a texture person, this probably saved this recipe from disaster for me.|
So for better or for worse, I substituted cheeses because I had a half a block of good Parmesan in my fridge. One must be frugal after all.
Also I could only find jalapeño at my grocery. I stemmed and seeded it, but wanting some heat I added a few seeds back in. It did not make any difference only adding a few much to my disappointment.
|Pictured: not enough seeds to make the slightest difference.|
Taste = great. Gas = super stinky. Seriously, not to get overly personal but my gas usually is not too bad. This however made my butt toxic! I might make this again next time I am home alone!