tasty tidbits from tlcodi: Spaghetti Garlic Soup

This is a soup recipe that my mother has fond memories of from my Grandmother…her Mother. I have “Jazzed” it up some and added some high end toppings and sides, but all in all it is the same soup. I cannot wait to see what my mom thinks of it. Stay tuned for her post to let us know what she thinks. Let's get started...

Ingredients:

½ c. Olive Oil

1 – 18oz can of paste

1 – head of garlic (peeled, ½ minced and ½ sliced)

½ tsp. red pepper flakes

½ tsp black pepper (I used coarse ground…I like it better)

2 bay leaves

8 c. broth

2 large potatoes (cubed…I leave the skin on)

1 – box of spaghetti (broken into 1 inch pieces)

½ tsp. oregano

Salt and pepper to taste

2 eggs (beaten – we will ribbon these into the soup)

½ c. fresh basil (chopped, you can save the small tops for garnish)

1 c. shredded asiago cheese

¼ lb. fontinella cheese (cut into small wedges for munching on)

1 - Baguette (toasted and smothered with butter, parsley and garlic)

In a small sauce pan over high heat, add the olive oil, Red pepper and black pepper to infuse them. When hot add the sliced garlic to brown and toast, do not let the garlic burn. Then add the paste stir well to combine. Now add the minced garlic and bay leaves, stirring the mixture constantly to whip the oil into the paste like consistancy.

This will take approximately 15 to 20 minutes or more, you will know it is ready when the paste turns more of an orange color and the oil comes to the surface.

Transfer to a larger stock pot adding in 8 cups of stock & potatoes, bring to a boil.

Cook for 10 to 15 minutes then add pasta and continue to boil. Watch very closely as to not scorch the soup. When the potatoes are done, add the salt, pepper and oregano. Lower the heat and simmer another 10 – 15 minutes.

Beat the eggs and slowly add them while stirring constantly, like you would for wedding soup. Serve with the asagio and fresh basil on top, with the fontinella wedges and toasted garlic Baguette on the side.