Spaghetti Basil Soup
|Spaghetti||5 Ounce, broken into pieces (155 Grams)|
|Vegetable oil||2 Tablespoon|
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Slivered almonds||2 Ounce (60 Grams)|
|Chicken stock||1 3⁄4 Pint (4 Cups Or 1 Liter)|
|Fresh basil leaves||1 Ounce, shredded (30 Grams)|
|Freshly ground black pepper||To Taste|
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.