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Garlic Soup with Fusilli and Broccoli Recipe
Serves 4
Ingredients: 7 cups water
1 bay leaf
1 tsp salt, or to taste
6 cloves garlic, minced or put through press
1/2 tsp dried thyme, or 1 tsp fresh thyme leaves
2 tsp olive oil
1/4 lb fusilli, about 1 1/2 cups
1 lb broccoli, broken into florets
Freshly ground pepper, to taste
2 medium eggs
1/4 cup freshly grated Parmesan or gruyere
2 or 3 tbsp chopped fresh parsley
Garlic croutons, for garnish (optional)
Instructions: 1. Combine the water, bay leaf, and salt in a soup pot and bring to a simmer.
2. Add the garlic, thyme and olive oil, cover, and simmer for 15 minutes.
3. Add the fusilli and broccoli, turn up the heat slightly, and continue to simmer, uncovered, until the fusilli is cooked al dente, about 10 minutes. If you want the broccoli to be crisper, add it to the soup five minutes after the fusilli.
4. Beat the eggs in a bowl and stir in the cheese and parsley.
5. Ladle some soup into the eggs and stir together.
7. Turn off the heat under the soup and stir the egg mixture into the soup pot.
8. Stir for a minute and serve, garnishing each bowl with croutons if desired.
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