Serves: 4
Total Calories: 130
1. In a large saucepan, melt the butter over medium-low heat and cook the garlic, stirring, until fragrant but not brown, about 2 minutes. Add the remaining ingredients except the eggs. Raise the heat and bring the soup to a boil, then reduce heat to low, partially cover, and simmer until the garlic is soft, 8 to 10 minutes.
2. In a small bowl beat the eggs until frothy. Bring soup to a boil over medium-high heat. Stir the soup briskly with a fork while pouring the eggs into the soup. Cook 1 minute. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Juan’s Garlic and Cactus Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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