*  Exported from  MasterCook II  *
 
                   Garlic Soup with Fusilli and Broccoli
 
 Recipe By     : Martha Rose Shulman’s Main-Dish Soups
 Serving Size  : 4    Preparation Time :0:30
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    7      cups          water
    1                    bay leaf
    1      teaspoon      salt -- or to taste
    6      cloves        garlic, minced or put through press
      1/2  teaspoon      dried thyme
                         OR
    1      teaspoon      fresh thyme leaves
    2      teaspoons     olive oil
      1/4  pound         fusilli -- about 1-1/2 cups *
    1      pound         broccoli, broken into florets
                         freshly ground pepper to taste
    2      medium        eggs
      1/4  cup           freshly grated Parmesan or Gruyere
    2      tablespoons   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.
 
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