| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Soups |
4 |
Servings |
INGREDIENTS
| 6 |
c |
Water |
| 1 |
t |
Salt, or to taste |
| 1 |
|
Thyme sprig |
|
|
OR |
| 1/4 |
t |
Dried thyme |
| 1 |
|
Bay leaf |
| 1 |
t |
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 |
T |
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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