Best Sherry Laced Garlic Soup With Pasta Stars Recipes

SHERRY-LACED GARLIC SOUP WITH PASTA STARS

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.

FASSOLATHA

Steps:

• Rinse beans, soak for 24 hours and drain.
• Place drained beans and bay leaves in a large soup pot with 8 cups of water. Bring to a boil, reduce heat to low and simmer for 2 hours. Remove bay leaves.
• Add carrots, onion, celery, and simmer for 30 minutes longer.
• Add tomatoes, salt, pepper, and olive oil, and cook for 30 minutes. The beans should be soft and creamy, but not to the point of disintegrating.
• Remove from heat, season to taste, and serve in bowls, drizzled with olive oil and sprinkled with chopped parsley. Fassolatha bean soup is served warm or at room temperature.

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.

KOREAN KIMCHEE

Steps:

• Chop or slice cabbage into bite size pieces.
• Put in a large bowl.
• Add salt to about 2 cups water.
• Stir to dissolve; pour over cabbage.
• Add more water--enough to cover all cabbage and let stand overnight and all the next day.
• Drain & rinse cabbage.
• Add about 1 cup water the garlic and pepper flakes.
• Let stand 2 more days then put in the fridge to chill and then eat.

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.