Sherry Laced Garlic Soup With Pasta Stars Recipes

VEGAN PASTA AMATRICIANA

Steps:

• In a small sauce pan over low heat, add the tomato sauce, basil, garlic, crushed red peppers, and black pepper.
• Let simmer 10-15 minute.
• Fry the soy bacon for a few minutes in a small skillet.
• Chop it into small pieces.
• Add to sauce.
• Leaving the sauce on low to get nice and thick, cook the pasta according to directions.
• Drain the pasta.
• Taste-test the sauce and add salt or pepper to taste.
• Toss pasta and sauce.
• Enjoy!

CREAM OF GARLIC & SAFFRON SOUP

Steps:

• Soak the saffron in 2 tbsp hot water for 10 minutes. Melt the butter in a large saucepan. Add the garlic (and its skin), onion, celery and bay leaf to the pan, stir to coat in the butter, then cook very gently, covered, for about 15-20 minutes. The garlic and onions should be very soft and tender but not at all browned, so keep the heat low.
• Uncover and add the sherry, raise the heat and bring to the boil then add the stock, saffron and its liquid, 1 tsp salt and a good grinding of fresh black pepper. Bring to the boil, stir in the rice and simmer gently for 15 minutes or until the rice is just cooked. Fish the bay leaf out and discard.
• Liquidise the soup then sieve back into the pan (this gets rid of any bits of skin). Pour in the cream and reheat until hot. Adjust the seasoning adding a little lemon juice to taste if liked and thin with a splash of milk if too thick. Serve sprinkled with croûtons.

MY MY MY MINESTRA - ITALIAN VEGETABLE SOUP WITH PASTA

Steps:

• Heat oil in large heavy pan and fry vegetable strips until just browning, stirring occasionally. Pour on water, season to taste with salt and pepper, and let simmer for 30 minutes.
• Add tomatoes, garlic, macaroni, parsley and rosemary to the soup, and simmer for a further 10 minutes. Adjust seasoning to taste.
• Serve with grated Parmesan cheese if desired.

STELLINE IN ZUPPA DI ASPARAGI E MENTA

Steps:

• Wash the asparagus spears and cut the green parts into rounds, keeping the tips as individual inch-long pieces and setting them aside.
• Peel and dice the potatoes.
• Mince the onion and sauté it in the butter with the asparagus rounds, potato, and mint. Check seasoning, add some of the broth, and cook the mixture for 20 minutes or so.
• During this time boil the asparagus tips for a few minutes in a little more of the broth.
• When the 20 minutes are up, blend the mixture containing the potatoes and stir it into the main broth pot together with the broth containing the asparagus tips, bring everything to a boil, add the stelline, and cook until they are done.
• Serve.

RICH GARLIC SOUP WITH SPINACH AND PASTA

Steps:

• Bring a medium saucepan full of water to a boil. Fill a bowl with ice and water. Separate the head of garlic into cloves and drop them into the boiling water. Blanch for 30 seconds, then transfer to the ice water. Allow to cool for a few minutes, then drain and remove the skins from the garlic cloves. They'll be loose and easy to remove. Crush the cloves lightly by leaning on them with the side of a chef's knife.
• Place the garlic cloves in a large saucepan with the 2 quarts water, olive oil, bouquet garni, and salt to taste, and bring to a gentle boil. Reduce the heat, cover and simmer 1 hour. Strain and return the broth to the saucepan. Taste and adjust salt, and bring back to a simmer.
• Add the macaroni shells to the broth and simmer until cooked al dente.
• Distribute the garlic croutons among 6 soup bowls and top each one with a heaped tablespoon of cheese. Beat the egg yolks in a bowl. Making sure that it is not boiling, whisk in a ladleful of the hot garlic broth.
• Add the spinach to the simmering broth and stir for 30 seconds to a minute, until all of the spinach is wilted. Turn off the heat and stir in the tempered egg yolks. Stir for a minute, taste and adjust seasonings. Ladle the soup over the cheese-topped croutons, and serve.