This simple, savory soup is a family favorite of chef and organic winemaker Marimar Torres.  

 

•6 large 1/2-inch thick slices of day-old white bread

•2 or 3 tablespoons olive oil 

•1/3 cup minced garlic (16 large cloves)

•1/2 cup minced shallots

•1/4 cup (packed) fresh thyme leaves, finely chopped 

•1 teaspoon sea salt

•1/2 teaspoon freshly ground black pepper

•1 teaspoon paprika

•8 cups Organic Chicken Stock  

•1/2 cup flavorful dry Spanish sherry, such as Amontillado

•Fresh thyme sprigs as a garnish:

 

Toast the bread in a hot oven for about 15 minutes, or until golden on both sides. Grind finely in a food processor. In a large pot, heat oil and saute garlic and shallots over low heat for 10 minutes, or until very soft. Stir in thyme, bread, salt. pepper, and paprika. Saute for 2 minutes, stirring. Add stock and bring to a boil. Turn heat to low, and simmer, covered for 30 minutes. Stir in sherry and taste for seasoning. Garnish with a sprig of fresh thyme. Serve with a fine oak-aged Chardonnay.