Ingredients
- 6 garlic (cloves)
- 3 min after fusilli
- 2 eggs
- 1 bay leaf
- 1 garlic croutons for (garnish optional)
- 1/4 fusilli about
- 1,700 ml water
- 170 gr broccoli
- 20 gr parmesan (freshly grated)
- 10 ml olive oil
- 3 gr parsley (chopped fresh)
- 2 gr thyme leaves (fresh)
- 1 gr 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.
