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Garlic soup with fusilli and broccoli
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| Artist: |
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| Categories: |
Broccoli, Garlic, Soups & Stews, Vegetables |
| Yield: |
4 |
| 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 |
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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. |
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