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