Garlic soup with fusilli and broccoli Recipe

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Garlic soup with fusilli and broccoli

Artist:	_	Yield:	4
Categories:	Broccoli, Garlic, Soups & Stews, Vegetables	Rating:	0
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Ingredients:

7	cup	Water
1		Bay leaf
1	tsp	Salt, or to taste
6	cl	Garlic, minced or put
		-through press
1/2	tsp	Dried thyme
		Or
1	tsp	Fresh thyme leaves
2	tsp	Olive oil
1/4	lbs	Fusilli, about 1-?cups *
1	lbs	Broccoli, broken into
		-florets
		Freshly ground pepper to
		-taste
2	med	Eggs
1/4	cup	Freshly grated parmesan or
		-gruyere
2	tbsp	Chopped fresh parsley, or 3t
		Garlic croutons for garnish
		--- optional

Procedures:

1	Recipe by: martha rose shulman"s main-dish soups preparation time: 0:30 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.
4	Note: if you want the broccoli to be crisper, add it to the soup five minutes after the fusilli.
5	[i added broc about 3 min after fusilli.] Beat the eggs in a bowl and stir in the cheese and parsley.
6	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.
9	* white or multi-colored fusilli will be prettiest.