Title: Garlic Soup with Fusilli and Broccoli
Categories: Soups
Yield: 4 Servings

7 c Water
1 Bay leaf
1 ts Salt; or to taste
6 Cloves garlic, minced or
-put through press
1/2 ts Dried thyme

-------------------------------------OR-------------------------------------
1 ts Fresh thyme leaves
2 ts Olive oil
1/4 lb Fusilli; about 1-1/2 cups *
1 lb Broccoli, broken into
-florets
Freshly ground pepper to
-taste
2 md Eggs
1/4 c Freshly grated Parmesan or
-Gruyere
2 tb Chopped fresh parsley; or 3T
Garlic croutons for
-garnish; optional

1. 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