How to Cook Sherry-Garlic Soup With Cucumber-Pistachio Relish
Serves: 6
Preparation time: 10 mins
Cooking time: 30 mins
Ingredients needed to make Sherry-Garlic Soup With Cucumber-Pistachio Relish:
For the soup:
- 10 garlic cloves, finely chopped
- 6 cups turkey broth
- 1 cup amontillado sherry
- 1 tbsp smoked paprika
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
- Marcona almonds, coarsely chopped
- sour cream, for serving
For the relish:
- ½ cup pistachios, chopped
- ½ cup cucumber, cored and diced
- 2 tsp fresh mint, chopped
- 2 tsp fresh cilantro, chopped
- 2 tbsp crystallized ginger, diced
- Salt to taste
Cooking instructions for Sherry-Garlic Soup With Cucumber-Pistachio Relish:
- For the relish, place the cucumber dices in a medium bowl and toss in the pistachios, fresh herbs, ginger and a dash of salt until well combined; set aside until the soup is cooked.
- Drizzle a splash of olive oil in a deep-bottomed 4 quart soup pot and wait until it turns hot over moderate heat.
- Throw in the garlic and stir fry gently over reduced heat for about 10 minute or until it becomes fragrant and doesn’t brown yet.
- Sprinkle the smoked paprika over it and continue to sauté for another couple of minutes, stirring often, until they blend together to form an oiling paste.
- Empty the cup of sherry into it, followed by the turkey broth and give them a nice stir to mix well.
- Continue to cook the soup until it begins simmering and reduce the heat to simmer further for about 15 minutes at slow flame.
- Taste and adjust the seasonings and ladle it into soup bowls.
- Top it up with a tablespoonful of the prepared relish and add a dollop of sour cream on top.
- Sprinkle the chopped almonds over them and serve hot alongside small toasted bread or croutons.
Image credit: Wikimedia Commons
Last Updated on February 15, 2013 by
