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[edit] Ingredients
7 |
cups Water |
1 |
|
1 |
teaspoon Salt or to taste |
6 |
Garlic cloves minced or pressed |
½ |
teaspoon Fresh thyme leaves to 1 tsp to taste |
|
|
2 |
tablespoons Olive oil |
¼ |
|
¼ |
pound Broccoli - (1 med bunch) broken into florets |
|
Black pepper, freshly ground to taste |
2 |
medium Eggs beaten |
¼ |
cup Freshly grated Parmesan or Gruyere cheese |
2 |
tablespoons Chopped fresh parsley to 3 tbsp to taste |
|
Garlic croutons for garnish see * Note |
[edit] Preparation
Step 1 |
* Note: To make garlic croutons, begin with a good loaf of French bread or whole wheat country bread, not floppy or crumbly bread. Toast thin slices in a toaster or in the oven until crisp. Remove from the heat and rub with a halved clove of garlic. |
Step 2 |
If you wish, brush lightly with olive oil. Cut into small dice (leave baguette slices as they are), and cut irregular-shaped loaves into baguette-size (1- to 1 1/2-inch) pieces. |
Step 3 |
Combine the water, bayleaf, and salt in a soup pot and bring to a simmer. Add the garlic, thyme, and olive oil, cover, and simmer for 15 minutes. 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.) Add pepper and adjust the salt. |
Step 4 |
Beat the eggs in a bowl and stir in the cheese and parsley. Ladle some soup into the eggs and stir together. Turn off the heat under the soup and stir the egg mixture into the soup pot. Stir for a minute and serve, garnishing each bowl with croutons if desired. |
Step 5 |
This recipe serves 6 to 7. |
Step 6 |
Comments: Garlic soups are savory, and they're always comforting and satisfying. This good-looking soup can be thrown together very quickly. |
