Shrimp Soup with Cumin
This is from Mark Bittman's How to Cook Everything. My mother loves this soup. She says that she feels as if she is in an elegant restaurant whenever she has it. So, in some cases, it literally carries you away from your hum drum life! It is easy, delicious and ... elegant. Shrimp Soup with Cumin Yield - 4 bowls INGREDIENTS 1/4 cup extra virgin olive oil 4 cloves garlic, peeled 4 thick slices French or Italian bread 1 tsp ground cumin Salt and freshly ground pepper to taste 5 cups shrimp stock, chicken stock, water or a combination 1 to 1-1/2 pounds shrimp, peeled PREPARATION Combine olive oil and garlic in a large, deep saucepan or casserole and turn heat to medium. Add the garlic cloves and cook, stirring occasionally, until they are a very deep golden, almost brown, about 10 minutes. Remove them with a slotted spoon and set aside. Turn heat to low and brown the bread in the oil on both sides, in batches if necessary; it will take about 5 minutes. Remove the