Sherry-Laced Garlic Soup With Pasta Stars

EmilyStrikesAgain's Note:

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.

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 10 garlic cloves , peeled
• 2 tablespoons extra virgin olive oil
• 5 cups vegetable stock
• salt
• cayenne
• ½ cup star shaped pasta or ½ 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.

Reviews

[Karen's Krazy Kitchen]

This is just wonderful! A real comfort dish. Thank you.

[Sweetiebarbara]

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.