Sopa De Ajo

2 garlic heads, cloves peeled and thinly sliced
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
1 large hoja santa leaf cut into strips or dried and crumbled, or 5 crushed fennel seeds
25 squash blossoms (if available)
8 cups chicken broth
1 de arbol chile
3 bay leaves
1/8 teaspoon ground cumin
1/2 cup chopped parsley
Salt and freshly ground pepper
6 eggs (optional)
30 small slices of toasted French baguette
30 half-inch cubes of quesillo de Oaxaca or mozzarella cheese
1/2 cup grated Parmesan cheese

In a large soup pot, sauté the garlic slices slowly in butter and oil for 10 to 15 minutes, until golden.
Add the hoja santa leaf or fennel seeds; sauté 1 minute longer.
Add the squash blossoms (if available); sauté 1 minute more.
Pour in the chicken broth, chile, bay leaves and cumin; simmer for 30 minutes.
Add the parsley and salt and pepper to taste.
For the optional eggs, crack each open and carefully drop into the simmering liquid.
Poach until they are done to your liking.
In each of six wide, flat bowls, put 5 slices toasted bread and 5 cubes cheese.
Ladle the soup over the bread.
Add 1 poached egg per bowl, if you are using them.
Sprinkle with Parmesan and serve.

6 servings