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

7	c	Water
1		Bay leaf
1	ts	Salt -- or to taste
6		Cloves garlic, minced
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
1/4	c	Freshly grated Parmesan or
		Gruyere
2	tb	Chopped fresh parsley -- or
		Garlic croutons for garnish
		Optional

* 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 Shulman's Main-Dish Soups From: Sykes.Kaye@uniface.Nl (Kaye Sykes

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