Garlic Soup with Shrimp
Most soups have origins, but none more so than this Mediterranean one of France, whose antecedent is usually called something like boiled water. At its most impoverished, this is no more than garlic simmered in water to give it flavor, with a few crusts of bread added for bulk. Simple as it is, boiled water is the perfect example of how an almost absurdly elementary preparation can be converted quickly and easily into one that is nearly grand. Use stock in place of water if you have it. This is a fine place for canned stock, because the garlic-scented oil will boost it to a higher level. Remember to cook the garlic very gently to add complexity and color; by then browning the bread in the same oil, you increase its flavor immeasurably. Also consider doubling the amount of bread given in the recipe here; like me, you may find the allure of bread crisped in garlic-scented oil irresistible.
To make a stock from the shrimp shells, put the shells in a pot, cover with water, bring to a boil, and simmer for about 5 minutes; strain. (The liquid can be used in many shrimp dishes or in place of fish stock in most recipes. You can accumulate shells and freeze them over a period of months if you like, and there’s no need to defrost them before making the stock.) The amount of stock made by the pound or so of shrimp in this recipe isn’t enough to complete the soup, but its volume can be increased with water or enhanced with chicken stock; the combination is wonderful.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Variation
Step 4
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.
