CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Eggs |
|
Soups |
4 |
Servings |
INGREDIENTS
6 |
c |
Water |
1 |
ts |
Salt (or to taste) |
1 |
|
Thyme sprig OR |
1/4 |
ts |
Dried thyme |
1 |
|
Bay leaf |
1 |
ts |
Olive oil |
10 |
|
Garlic cloves, minced or put through a press |
1/2 |
lb |
Green beans, 1 1/2" lengths |
1 |
|
Egg |
|
|
Freshly ground pepper |
3 |
tb |
Fresh parsley, chopped |
|
|
Croutons |
INSTRUCTIONS
Combine the water, salt, thyme, bay leaf and olive oil in a soup pot
and bring to a boil. Reduce heat to a simmer and squeeze in the
garlic. Add the green beans and simmer, uncovered, for 10-12 minutes.
Adjust seasonings.
Beat the egg in a bowl and ladle some soup into the egg, stirring.
Return to the pot, stirring all the while. Add pepper. Let simmer a
few minutes, tasting to make sure the flavors blend. Serve topped
with parsley and/or croutons.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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