Here's my take on this soup — it's easy and fast, and it requires nothing more than a bit of garlic chopping. It also is a great spotlight for smoked paprika, my favorite spice. I just received a big tin of it from La Chinata, a company based in Spain. Their smoked paprika comes in the red tin seen above, and it is full of that rich, smoky flavor that I love in smoked paprika.
• Find it: Sweet Smoked Paprika (2 Tins), $9,95 at La Tienda
This soup makes a great light lunch, along with a salad. It would also be a delicious first course before a Spanish-inspired meal of seafood and yellow rice.
2 tablespoons olive oil
10 cloves garlic, finely chopped
1 tablespoon smoked paprika
1 cup amontillado sherry
6 cups turkey broth
Salt and freshly ground black pepper
Roughly chopped Marcona almonds, to serve
Heat the olive oil in a deep 4-quart pot set over medium heat. When the oil is hot, add the garlic and turn the heat to low. Cook very slowly for about 10 minutes, stirring frequently. Don't let the garlic brown. Add the smoked paprika and cook for another minute or two, stirring until the garlic and paprika form an oily red paste.
Add the sherry and turkey broth, and turn the heat to medium-high. Whisk until combined, and bring the soup to a simmer. Turn down to low, and simmer for 15 minutes, or until ready to eat. Taste and season, if necessary, with salt and pepper. Serve sprinkled with chopped almonds.
Alternate serving idea: Just before serving, slip a couple of eggs into the simmering broth and poach them. Serve the garlic soup with a poached egg in each bowl, and crusty bread on the side.
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(Images: Faith Durand)