Recipe: Garlic-Shrimp Soup

GARLIC-SHRIMP SOUP

2 tablespoons extra-virgin olive oil
12 medium to large garlic cloves, peeled
Salt and freshly ground black pepper to taste
4 (1-inch) thick slices French or Italian bread
6 cups shrimp stock, chicken stock, water or a combination
1 pound raw shrimp, peeled
Minced parsley leaves for garnish (optional)

Combine the olive oil and garlic in a deep skillet or broad saucepan over medium heat. Sprinkle lightly with salt and pepper to taste. Cook, turning the garlic cloves occasionally until they are tender and lightly browned all over, about 10 minutes; lower 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 the salt and pepper to taste. Cook until the shrimp are pink, about 4 minutes.

Place 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 optional parsley and serve.

Servings: 4
Adapted from source: The Minimalist Cooks at Home by Mark Bittman