Sopa de Ajo

Description
A rich garlic soup from Cuba.
 * Serves 4 – 6.

Ingredients

 * ½ a bulb of garlic
 * ½ a large yellow onion, thinly sliced
 * 1 stick of butter
 * 6 cups of chicken, beef or vegetable stock
 * salt and freshly ground white pepper to taste
 * 1 piece of toast, cubed or torn, or a few croutons, per person
 * 1 egg per person (optional)
 * cream (optional)

Directions

 * 1) Split the garlic bulb into individual cloves and peek and mash them.
 * 2) Sauté the mashed garlic and onion slowly in a large saucepan using the butter until the onions are translucent, being careful not to let the garlic burn.
 * 3) Blend the mixture in a food processor or blender.
 * 4) Slowly add some broth to the mixture and keep blending until you have a smooth mixture.
 * 5) Return this mixture to a saucepan adding the rest of the broth and seasonings.
 * 6) For a creamier soup, cream can be used instead of part of all of the remaining broth.
 * 7) To serve, add the toast or croutons to each bowl, break a fresh egg into each bowl and then top with soup.