Garlic Soup With Fusilli And Broccoli

[Guest guest]

Garlic Soup With Fusilli And Broccoli

 

7 cups water

1 bay leaf

1 teaspoon salt or to taste

6 garlic cloves, minced or pressed

1/2 teaspoon fresh thyme leaves to 1 tsp. to taste or 1/4 to 1/2 teaspoon dried

thyme

2 tablespoons olive oil

1/4 pound fusilli pasta

1/4 pound broccoli, 1 med bunch, broken into florets

black pepper, freshly ground to taste

2 medium eggs, beaten or replacement

1/4 cup freshly grated Parmesan or Gruyere cheese

2 tablespoons chopped fresh parsley to 3 tbsps. to taste

garlic croutons for garnish

 

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.

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.

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.

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. Serves 6 to 7.

 

 

Get the free toolbar and rest assured with the added security of spyware

protection.