Hot garlic sopa

Yield: 4 Servings

Measure Ingredient
¼ cup Olive oil
4 Cloves (large) garlic; minced
4 Corn tortillas; in sixths or-
1 cup Tortilla chips (it's ok to use broken ones)
4 cups Beef broth
1 large Fresh New Mexico hot green chile; parched, peeled; seeded, and chopped or-
1 Pickeled Jalapeno; chopped
2 teaspoons Ground pure New Mexico hot red chile
1 cup Grated Monterey Jack
2 tablespoons Finely minced fresh or pickled Jalapeno chiles

Heat oil in a 3-quart saucepan with tight fitting lid. Add garlic and cook briefly; then add tortilla pieces or chips and cook until lightly browned, crushing chips with the back of a wooden spoon. Stir in broth, green chiles and 1 tsp ground chile. Bring to a simmer. Meanwhile, preheat oven to 450.

Break 1 egg into a small bowl to check for quality. Stir soup rapidly in a small circle, then slide egg into center of circle. Repeat with remaining eggs, working quickly. Cover 2-3 minutes to soft poach. Set 4 heated ovenproof bowls on a baking sheet. Spoon soup into bowls, placing one poached egg in center of each bowl. Sprinkle each with ¼ cup cheese. Set in oven just until cheese is melted. Sprinkle each bowl with ¼ tsp ground chile. Top with 1-½ tsp minced jalapenos or serve these separately depending on tastes. Makes 4 servings.

(SEE 'PARCHED PEPPERS' RECIPE

FOR INFO ON MAKING THEM)

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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