Sherry Laced Garlic Soup With Pasta Stars
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."
Steps
Place the garlic and olive oil in a blender or food processor and process until smooth.
Transfer to a large pot over medium heat and cook until very fragrant , about 3 minutes , being careful not to let the garlic brown.
Stir in the stock and season with salt and cayenne to taste.
Bring to a boil , reduce the heat to medium-low , and simmer for 20 to 30 minutes.
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.
When ready to serve , add the sherry to the soup , ladle into the bowls , and serve at once.
Ingredients
garlic cloves, extra virgin olive oil, vegetable stock, salt, cayenne, pasta, dry sherry