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Garlic Soup with Ravioli
1 head garlic
1 tsp. olive oil
6 cups chicken or vegetable broth
1 pkg. (9 oz) fresh cheese ravioli or tortellini
3 tbsp. red bell pepper
3 tbsp. scallion
1 tsp. sesame oil (optional)
cilantro for garnish

Peel garlic; thinly slice cloves. Heat olive oil in a nonstick frying panover medium-low heat. Add garlic and cook, stirring often, until golden brown (about 10 minutes; do not scorch); if pan appears dry or garlic sticks to pan bottom, stir in water 1 tbsp. at a time.

Meanwhile, bring broth to a boil in a 4- to 5-quart pot.

When garlic is done, pour about 1 cup of the broth into frying pan, stirring to loosen browned bits. Return garlic mixture to broth; reduce heat, cover and simmer for 15 minutes.

Increase heat to high and bring broth to a boil. Separating any ravioli that are stuck together, add pasta to broth. Reduce heat and boil gently, stirring occasionally, just until pasta is heated through and tender to bite(4 to 6 minutes).

Add bell pepper, onions, and sesame oil; cook until heated through. Garnish with cilantro. Serves 4-6.

NOTES: I got this recipe from an issue of Health magazine years ago. This is the basic recipe, right out of the magazine. We highly recommend you use the recipe as a starting point and fine-tune it to make it your own like we have. It never comes out the same twice (especially when Jim makes it!!).

If time allows, I make homemade vegetable broth instead of using a bouillion or canned broth. Or I add other veggies like carrot, or a little onion, maybe some celery. In addition to sliced/browned garlic I sometimes use extra cloves and toss them in whole, or I might just cut them in half. I also add spices to the broth like oregano, tarragon, basil, salt & pepper. Have fun with it!!




Updated:
9. 18 . 2003