Garlic Soup With Shrimp
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup extra virgin olive oil
- 8 to 16medium to large cloves garlic, peeled
- Salt and freshly ground black pepper to taste
- 4thick slices French or Italian bread
- 6cups shrimp stock, chicken stock, water or a combination
- 1 to 1½pounds shrimp, peeled (deveining is optional)
- Minced fresh parsley leaves for garnish (optional)
Nutritional analysis per serving (4 servings)
341 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 32 grams protein; 1293 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Turn heat to low and add bread (in batches, if necessary); cook on each side until nicely browned, about 4 minutes total. Remove bread, add stock and raise heat to medium high.
- Step 3
When stock is nearly boiling, add shrimp and salt and pepper to taste. Cook until shrimp are pink, about 4 minutes. Place a piece of bread and some garlic cloves in each of 4 bowls; then ladle in a portion of soup and shrimp. Sprinkle with parsley and serve.
Private Notes
Comments
Paired with Tartine sourdough and homemade stock, this simple soup leaves one feeling elated, healed. And with so little effort.
My husband and I have been making this for years. We first saw the recipe in a cooking section from the ny times in the 90's I think. Our soup was made with shrimp broth from the shrimp being used ( added black pepper corns and bay leaf) and we also added cumin and a little bit of pepper flakes. I do not remember if the original recipe had those ingredients or we thought em up, anyone know? Anyway it was and is still delicious!
Light and simple. Used 2 qt. of homemade chicken stock; the bread soaks up most of it.