Sherry Laced Garlic Soup with Pasta Stars
Cozy up with a bowl of Sherry Laced Garlic Soup with Pasta Stars, an irresistible blend of creamy, garlicky warmth elevated by the rich depth of dry sherry. This comforting soup starts with golden sautéed garlic and sweet onions, pureed to silky perfection with vegetable stock for a luxurious base. Delicate stelline pasta adds a playful texture, while a generous splash of heavy cream ensures velvety indulgence in every bite. Finished with a sprinkle of fresh parsley and perfectly seasoned with salt and black pepper, this soup pairs beautifully with crusty bread for a complete, satisfying meal. Ideal for chilly evenings, this recipe fuses rustic charm with gourmet flair, making it a must-try for garlic lovers and comfort food enthusiasts alike. Keywords: creamy garlic soup, sherry soup, pasta stars, comforting soup recipe, easy fall soups.
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Recipe Information
Ingredients
- 10 whole peeled garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 6 cups vegetable stock
- 1 cup dry sherry
- 1 cup small pasta stars (stelline)
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley, finely chopped
- to taste salt
- to taste black pepper
- as desired crusty bread (optional, for serving)
Instructions
Heat the olive oil and butter in a large heavy-bottomed pot over medium heat until the butter is melted.
Add the peeled garlic cloves and sauté for 2-3 minutes until golden and fragrant, taking care not to burn them.
Stir in the chopped onion and cook for another 4-5 minutes until softened and translucent.
Pour in the vegetable stock and bring it to a boil. Lower the heat to a simmer and cook for 20 minutes, allowing the garlic to soften further.
Using an immersion blender, carefully puree the soup until it is smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
Stir in the dry sherry and simmer gently for 5 minutes to incorporate the flavor.
Add the pasta stars to the pot and cook according to the package instructions (typically 7-10 minutes), stirring occasionally to prevent sticking.
Reduce the heat to low and stir in the heavy cream. Simmer gently for another 2-3 minutes to warm through, but do not allow the soup to boil.
Season with salt and freshly ground black pepper to taste. Stir in the finely chopped parsley just before serving.
Ladle the soup into bowls and serve hot with slices of crusty bread if desired.
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 1381 mg | 60% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 6.9 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 731 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
