Ingredients
- 6 garlic (cloves)
- 3 min after fusilli
- 2 eggs
- 1 bay leaf
- 1 garlic croutons for (garnish optional)
- 1/4 fusilli about
- 7 cups water
- 1 pound broccoli
- 1/4 cup parmesan (freshly grated)
- 2 teaspoons olive oil
- 2 tablespoons parsley (chopped fresh)
- 1 teaspoon thyme leaves (fresh)
- 1/2 teaspoon thyme (dried)
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.
