1 c Olive oil
3 Cloves garlic; crushed
2 Stalks celery; diced
1 lb Tomatoes; peeled, seeded,
-and chopped
Coarse salt; to taste
2 Bay leaves
1 Arbol chile; finely chopped
2 qt Chicken stock
1/2 bn Cilantro; leaves chopped
12 sl Country bread
1/2 lb Grated Cotija cheese
Heat the olive oil in a large heavy saucepan, over a mediumhigh heat. Add
the garlic, cook until soft. Then add the celery, and tomatoes. Continue to
cook another few minutes. Add bay leaves and Arbol chilies, cook briefly
and gradually pour in the chicken stock. Bring to a boil, cover the
saucepan, reduce the heat and cook gently for about 40 minutes. Strain the
stock, pressing on the solids, and return broth to the saucepan. Discard
the solids. Add the cilantro. Toast the bread lightly and drop it into the
hot stock. Leave for 2 minutes, then serve at once, with a bowl of grated
Cotija cheese. Yield: 6 servings
Yields
6 Servings