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Sherry-Garlic Soup with Smoked PaprikaRelated: Best Things to Eat With Soup to Make a Complete Meal? Apartment Therapy Media makes every effort to test and review products fairly and transparently. The views expressed in this review are the personal views of the reviewer and this particular product review was not sponsored or paid for in any way by the manufacturer or an agent working on their behalf. However, the manufacturer did give us the product for testing and review purposes. (Images: Faith Durand)
makes 6 servings2 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.