Spaghetti Basil Soup Recipe
Ingredients
| 155 g/5 oz spaghetti, broken into pieces | ||
| Vegetable oil | 2 Tablespoon | |
| Onion | 1 , chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| 60 g/2 oz slivered almonds | ||
| 4 cups/1 liter/1 3/4 pt chicken stock | ||
| 30 g/1 oz fresh basil leaves, shredded | ||
| black pepper | 1 | |
Directions
1. Cook spaghetti in boiling water in a large saucepan following packet directions. Drain and set aside.
2. Heat oil in a large saucepan and cook onion, garlic and almonds, stirring over a medium heat for 6-7 minutes or until onions are transparent.
3. Add stock and basil to pan and bring to the boil, reduce heat, cover and simmer for 10 minutes. Stir in spaghetti and season to taste with black pepper. Spoon soup into bowls and serve immediately.
2. Heat oil in a large saucepan and cook onion, garlic and almonds, stirring over a medium heat for 6-7 minutes or until onions are transparent.
3. Add stock and basil to pan and bring to the boil, reduce heat, cover and simmer for 10 minutes. Stir in spaghetti and season to taste with black pepper. Spoon soup into bowls and serve immediately.
Chef
