Baby it's cold outside!! I think Mary said it best yesterday, but we here in LA are weather wimps!!! The heat currently is not working my apartment and the last two nights I have slept with a quilt, a blanket, socks, a turtleneck, a hoodie and a SNUGGIE!! (Proof is here) Seriously. I am so in love with the Snuggie. One of the best presents ever (thanks Glen!!). Anyway, it started cooling down over the weekend and I knew I desperately needed some soup to warm myself up. I knew I would want some bread with it so I whipped up a batch of no knead bread. It's been a while since I have made it, but honestly, making that bread is like riding a bicycle. You never forget. This soup is quick cooking so you will be warmed up in no time. I am a huge fan of clear broth soups versus the chunky stuff so this is right up my alley. I think next time I will cook the garlic with the broth to give the broth more garlic flavor, but the sweet garlic was great with the toasty bread and shrimp. I could slurp this down all day. I may need to if that heat never gets turned on!!
Garlic Soup with Shrimp
(Adapted from Mark Bittman)
Makes 2 servings
2 tablespoons extra virgin olive oil
8 medium to large cloves garlic, peeled
Salt and freshly ground black pepper to taste
2 thick slices French or Italian bread
3 cups shrimp stock, chicken stock, water or a combination
10 large shrimp, peeled (deveining is optional)
Minced fresh parsley leaves for garnish (optional)
Combine olive oil and garlic in a deep skillet or broad saucepan and turn heat to medium. Sprinkle cloves lightly with salt and pepper, and cook, turning occasionally, until they are tender and lightly browned all over, about 10 minutes; lower heat if they seem to be browning too quickly. Remove garlic with a slotted spoon.
Turn heat to low and add bread; cook on each side until nicely browned, about 4 minutes total. Remove bread, add stock and raise heat to medium high.
When stock is nearly boiling, add shrimp and salt and pepper to taste. Cook until shrimp are pink, about 2-4 minutes. Place a piece of bread and some garlic cloves in each bowl; then ladle in a portion of soup and shrimp. Sprinkle with parsley and serve.