Edited by me

by Alton Brown

by Alton Brown

by Alton Brown

A simpler, pared down recipe that yields a manageable amount of falernum for the home bar.

Gypsy Soup is a one-pot soup that goes together quickly, yet is rich, spicy, and full of flavor. It’s also quite versatile. Using the base of onions, celery, tomatoes, and spices called for in the recipe, any vegetables or beans can be added or substituted for those specified. I’ve successfully made Gypsy Soup with smoked Spanish paprika instead of sweet (start with 1 tsp. – smoked paprika can be overpowering – and add more to taste). My favorite spicing is to substitute toasted, ground ñora peppers (3 whole ñoras makes 1 Tbsp. ground) for paprika; ñora’s heady aroma gives amazing flavor to Gypsy Soup. Sometimes I add 1 tsp. ground cumin with the other spices; it contributes another layer of delicious complexity.