Garlic Soup with Pasta Squares

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Garlic Soup with Pasta Squares

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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10 garlic cloves -- (10 to 12)

2 tablespoons extra-virgin olive oil

5 cups vegetable stock

salt

cayenne pepper

1 cup quadretti

2 tablespoons dry sherry

 

In a blender or food processor, puree the garlic and olive oil until smooth.

Transfer to a large saucepan and cook over medium heat until very fragrant,

about 3 minutes, being careful not to brown the garlic. Stir in the stock and

salt and pepper to taste, and bring to boil. Reduce heat and simmer for about

20 to 30 minutes. Meanwhile, cook the quadretti in a large pot of boiling

salted water until it is al dente, about 5 minutes. When the pasta is cooked,

drain it and divide among soup bowls. Add the sherry to the soup, ladle it into

bowls, and serve immediately.

 

Other Pasta Choices: ditalini, stellini

 

Source:

" Pasta For All Seasons "

Copyright:

" 2000 by Robin Robertson "

 

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Per Serving (excluding unknown items): 282 Calories; 12g Fat (37.5% calories

from fat); 8g Protein; 35g Carbohydrate; 4g Dietary Fiber; 3mg Cholesterol;

2035mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 2 1/2 Fat.

 

NOTES : Both garlic and soup have long been used as home remedies for colds, so

combining them would seem to be a surefire cure! Long, slow simmering helps to

mellow out the flavor of the garlic. Tiny pasta squares called quadretti add

substance to this restorative soup.

Nutr. Assoc. : 0 0 0 0 0 0 0