Wow, this soup is so tasty!  This is the second time around making this soup. But, this time, I used the whole garlic cloves the recipe calls for.  You can adapt the garlic to as much or as little as you want depending on how much you love garlic!  This has become my hubby’s favorite soup, which is great considering it is so easy to make.

Ingredients

• 10 garlic cloves
• 1 lb of peeled uncooked shrimp
• 2 pinches of cumin
• 2 pinches of paprika
• 6 cups free range chicken broth
• 1/4 cup of cooking oil
• 4 slices of thick sliced french bread
• 2 tbsp of chopped parsley (garnish, optional)
• salt and pepper

So, put 1/4 cup of cooking oil into a large skillet over medium-low heat.  Add the garlic cloves into the oil.  (An easy way to remove the paper from the cloves is to twist it between your fingers as if you are giving it an indian burn.  It loosens the paper.)  Add some salt and pepper and cook for about 10 minutes.  Flip the cloves to brown each side.  After each side is brown, remove from pan and set aside.

Place the pieces of thick sliced french bread into the pan over the oil.  (I noticed that I needed to add a little oil to the pan in order to brown both sides of the bread.)  Once the bread has browned to your taste, flip and brown the other side.  Remove from pan and set aside.

Add the 6 cups of free-range chicken broth to the pan along with the 2 pinches of cumin and 2 pinches of paprika and give it a couple of stirs over medium-high heat.

Once the broth has just started to boil, add the 1lb of uncooked shelled shrimp into the broth and cook until they are completely pink.  This will hardly take any time as shrimp cook pretty fast.

Dish up into bowls, add the browned bread and garnish with chopped parsley.  Bon appetit!

Thank you to Serious Eats and Mark Bittman for the recipe.