Shrimp Soup with Cumin

Peel and devein the shrimp, reserving the shells. Rinse the shrimp under cold water and pat dry with paper towels.

Heat the shrimp or chicken stock in a large pot over medium-high heat. Add the reserved shrimp shells and bring to a simmer.

Strain the stock through a fine-mesh sieve, discarding the shells. Return the strained stock to the pot and keep warm over low heat.

Heat the extra-virgin olive oil in a large soup pot over medium heat. Add the peeled garlic cloves and cook, stirring occasionally, until fragrant and lightly golden.

Add the ground cumin to the pot and stir constantly for about 30 seconds to bloom the spice and release its flavors.

Pour the warm shrimp stock into the pot with the oil and cumin, stirring well to combine. Bring to a gentle simmer over medium heat.

Add the peeled shrimp to the simmering broth and cook until they turn pink and opaque, about 3 to 4 minutes. Season with salt and freshly ground black pepper to taste.

Toast the bread slices under the broiler or in a toaster until golden brown and crisp on both sides, about 2 minutes per side.

Ladle the soup into bowls and place a toasted bread slice in each bowl. Garnish with minced fresh parsley and serve immediately.