Sherry-Laced Garlic Soup With Pasta Stars |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A really, really (really) simple soup my girlfriend always makes me when I'm under the weather. It's a nice tweak on the vegetable-boullion-with-pasta-star-soup I normally request. From Vegan Planet by Robin Robertson. Ingredients:
10 garlic cloves, peeled |
2 tablespoons extra virgin olive oil |
5 cups vegetable stock |
salt |
cayenne |
1/2 cup star shaped pasta or 1/2 cup other tiny pasta |
2 tablespoons dry sherry |
Directions:
1. Place the garlic and olive oil in a blender or food processor and process until smooth.
2. Transfer to a large pot over medium heat and cook until very fragrant, about 3 minutes, being careful not to let the garlic brown.
3. Stir in the stock and season with salt and cayenne to taste.
4. Bring to a boil, reduce the heat to medium-low, and simmer for 20 to 30 minutes.
5. Meanwhile, cook the pasta in a pot of boiling salted water, stirring occasionally, until al dente, about 5 minutes. Drain and divide among 4 soup bowls.
6. When ready to serve, add the sherry to the soup, ladle into the bowls, and serve at once.
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