Spanish Garlic Soup

Spanish Garlic Soup

From: Chef Gabrielle Hamilton, Prune Restaurant, New York City. Yield: 12 servings.

¼ cup unsalted butter

5-6 garlic heads, mostly peeled and intact, horizontally sliced in half

3 lb. Yukon gold potatoes, diced

8 oz. Serrano ham hock

2 qt. chicken broth

1 qt. water

⅓ cup unsalted

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