Saturday, January 30, 2010

Garlic, Pasta, and Ham Soup

This is an excellent soup for a cold winter day.

  • Garlic cloves from 3 garlic bulbs, unpeeled
  • 4 cups of water
  • 3 or 4 sprigs of oregano
  • 1 Bay leaf
  • Rind from Parmigiano Reggiano (optional)
  • 4 oz ham, small dice
  • 4 oz small pasta shells
  • Salt and freshly ground black pepper to taste

  • Bring garlic cloves, bay leaf, oregano and the Parmigiano Reggiano rind to a boil.
  • Lower to a simmer for about half an hour or until garlic is soft.
  • Drain the broth through a colander into a large bowl and pour the broth and the Parmigiano back into the cooking pot.
  • Run the garlic cloves under cold water until cool and then squeeze the garlic out of the peel into a blender.
  • Blend with some of the reserved broth to form a milky liquid.
  • Pour the garlic liquid into the broth.

  • Add the ham.

  • Bring to a boil and then lower to a simmer adding the pasta cooking until al dente.
  • Add salt and freshly ground black pepper to taste.


1 comment:

  1. I've been making a lot of soup lately too. Yesterday I did a big pot of chicken and noodles and mixed in 2 cups of my butternut squash soup with the broth.
    love mom