| 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>
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”