Garlic Soup With Fusilli And Broccoli

It is a marvel to me how men continue at ease in preaching year after year without conversions. Have they no bowels of compassion for others? No sense of responsibility upon themselves? Dare they, by a vain misrepresentation of divine sovereignty, cast the blame on their Master? Or is it their belief that Paul plants and Apollos waters, and that God gives no increase? Vain are their talents, their philosophy, their rhetoric, and even their orthodoxy, without the signs following. How are they sent of God who bring no men to God? Prophets whose words are powerless, sowers whose seed all withers, fishers who take no fish, soldiers who give no wounds-are these God's men? Surely it were better to be a mud-raker, or a chimney-sweep, than to stand in the ministry as an utterly barren tree.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs		Soups	4	Servings

INGREDIENTS

7	c	Water
1		Bay leaf
1	t	Salt, or to taste
6		Cloves garlic, minced or
		put through press
1/2	t	Dried thyme
		ts Fresh thyme leaves
		ts Olive oil
1		lb Fusilli, about 1-1/2 cups *
		lb Broccoli, broken into
		md Eggs
1		c Freshly grated Parmesan or
		tb Chopped fresh parsley, or 3T

INSTRUCTIONS

~---------------------OR---------------------------  :          --
florets  :          Freshly ground pepper to  :          -- taste  :  
-- Gruyere  :          Garlic croutons for  :          -- garnish;
optional  Combine the water, bay leaf, 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. Note: If you want the broccoli to
be  crisper, add it to the soup five minutes after the fusilli. [I
added  broc about 3 min after fusilli.] 2. 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. * White or multi-colored fusilli will be
prettiest.  Recipe By     : Martha Rose Shulman's Main-Dish Soups
Posted to EAT-L Digest 20 Sep 96  Date:    Sat, 21 Sep 1996 16:56:04
-0400  From:    Eileen & Bob Holze <beck4@ASAN.COM>

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