Garlic Soup With Fusilli And Broccoli Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
7 cup: Water,
1: Bay leaf,
1 tsp: Salt, or to taste
6 Cloves: garlic, minced
1/2 tsp: Dried thyme OR,
1 tsp: Fresh thyme leaves,
2 tsp: Olive oil,
1/4 lbs: Fusilli, about 1-1/2 cups
1 lbs: Broccoli, broken into
Florets,
Freshly ground pepper,
1/4 cup: Freshly grated Parmesan or,
Gruyere,
2 tbsp: Chopped fresh parsley, or
Garlic croutons for garnish,
Optional,
Directions:
* White or multi-colored fusilli will be prettiest.
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.
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.
Recipe By : Martha Rose Shulmans Main-Dish Soups From:
Sykes.Kaye@uniface.Nl (Kaye Sykes
Source from luhu.jp
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.
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.
Recipe By : Martha Rose Shulmans Main-Dish Soups From:
Sykes.Kaye@uniface.Nl (Kaye Sykes
Source from luhu.jp