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.
Most Helpful

5 5

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.

5 5

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

5 5

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.