Sherry-Laced Garlic Soup With Pasta Stars

Total Time
30mins
Prep 5 mins
Cook 25 mins

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 Nutrition

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.

Reviews

(3)
Most Helpful

Really soothing and comforting. This will be a "go to" the next time we have an icky sick bug visiting our home. My only change would be to use a little less oil. Thanks for sharing the recipe.

Lucky in Bayview March 12, 2015

This was a nice simple soup to have on a cool night. It was easy to make, and we both felt it was in the comfort food category. Made for Fall PAC 2008.

Sweetiebarbara October 19, 2008

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