Garlic soup with fusilli and broccoli

 
                   Garlic Soup with Fusilli and Broccoli
 
 Recipe By     : Martha Rose Shulman's Main-Dish Soups
 Serving Size  : 4    Preparation Time :0:30
 Categories    : Soups and stews*                 Quick dishes*
 
   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
      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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