Garlic Soup with Shrimp
- 1/4 cup extra virgin olive oil
- 8 to 16 medium to large garlic cloves, peeled
- Salt and freshly ground black pepper
- 4 thick slices French or Italian bread
- 6 cups shrimp stock (see Note), chicken stock, water, or a combination
- 1 to 1 1/2 pounds shrimp, peeled
- Minced fresh parsley for garnish (optional)
- Combine the olive oil and garlic in a deep skillet or broad saucepan, turn the heat to medium, and sprinkle lightly with salt and pepper.
- Cook, turning the garlic cloves occasionally, until they are tender and lightly browned all over, about 10 minutes; lower the heat if they seem to be browning too quickly.
- Remove the garlic with a slotted spoon.
- Turn the heat to low and add the bread (in batches if necessary); cook on each side until nicely browned, a total of about 4 minutes.
- Remove the bread, add the stock, and raise the heat to medium-high.
- When the stock is nearly boiling, add the shrimp and salt and pepper to taste.
- Cook until the shrimp are pink, about 4 minutes.
- Put a piece of bread and a portion of garlic in each of 4 bowls, then ladle in a portion of soup and shrimp.
- Sprinkle with the parsley if desired and serve.
- Thai Garlic Soup: Like egg drop soup, a simple soup like this has relatives from around the globe.
- This is one of my favorites.
- To make it, add a minced fresh chile, or a few small dried chiles, to the oil along with the garlic (discard dried chiles after cooking).
- Omit the bread; add 2 cups cooked rice to the soup along with the shrimp.
- Substitute fresh cilantro for the parsley, and serve with wedges of lime.
extra virgin olive oil, garlic, salt, italian bread, shrimp, shrimp, fresh parsley
Taken from www.epicurious.com/recipes/food/views/garlic-soup-with-shrimp-386559 (may not work)