Garlic Soup
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This garlic soup requires a minimal number of the staples that I always have on hand. It calls for garlic; eggs; some sort of pasta; a green vegetable such as a bunch of broccoli, frozen peas, spinach or kale; and Parmesan or Gruyère for garnish.
MAKES: 4 to 6 Servings
PREP/COOK TIME: 55 minutes
- 6½ Cups Magic Mineral Broth
- 12 garlic cloves, minced, plus 1 garlic clove sliced in half
- Salt to taste (about 2 teaspoons)
- 1 bay leaf
- ¼ teaspoon dried thyme, or a few sprigs fresh thyme
- ½ cup pasta, such as elbow macaroni, orecchiette or fusilli
- 1 cup frozen peas
- 4 slices country-style bread, cut in half, or 8 slices baguette, lightly toasted
- 2 large eggs, beaten
- 1 tablespoon extra-virgin olive oil
- Ground pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 to 3 tablespoons freshly grated Parmesan or Gruyère cheese
PREPARATION
- Bring 6 1/2 cups broth to a boil in a 3- or 4-quart saucepan. Add minced garlic, salt, bay leaf and thyme. Cover and simmer 15 minutes. Taste and adjust salt. Remove bay leaf, and fresh thyme sprigs, if using. (Dried thyme will be difficult to remove.)
- Add pasta to pot. Stir, cover and simmer until al dente, about 5 to 10 minutes, depending on pasta type. Stir from time to time so that pasta doesn’t stick to the bottom of the pot. Add peas and simmer 5 minutes.
- Meanwhile, rub toasted bread slices with cut garlic clove and place 2 pieces in each bowl.
- Beat together eggs and olive oil. Temper the egg: Spoon 2 ladlefuls of the hot soup into eggs and stir together.
- Turn off heat under soup and slowly stir in tempered egg mixture. Add pepper and parsley. Ladle soup into bowls over bread, sprinkle cheese over the top and serve.
Storage The soup will keep for 4 to 5 days in the refrigerator.
Adapted from one of Martha Rose Shulman's amazing recipes
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