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Sherry-Laced Garlic Soup With Pasta Stars

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“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.”
READY IN:
30mins
SERVES:
4
UNITS:
Metric

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.

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