GARLIC SOUP WITH POTATOES AND BROCCOLI

Garlic Soup With Potatoes and Broccoli image

Provided by windhorse23

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

7 cups vegetable stock
4 plump garlic cloves, minced
1 bay leaf
1/2 tablespoon dried parsley
1/4 teaspoon ground thyme
salt
fresh coarse ground black pepper
3/4 lb yukon gold potatoes or 3/4 lb baby red potato, cut in 1/2 in. dice
1/2 lb broccoli floret, broken up small (frozen works fine)
2 eggs, beaten
3 tablespoons freshly grated parmesan cheese

Steps:

Bring the stock to a simmer on medium heat. Add the minced garlic, the herbs/spices, and the potatoes. Cover and simmer about 15 minutes.
Add the broccoli and simmer uncovered for another 5 minutes or so. (If using fresh broccoli, about eight minutes).
Beat the eggs in a small bowl. Remove a ladleful of the soup and whisk it into the eggs to temper them. Remove the soup from the heat and whisk in the egg mixture. The eggs should cloud the soup but they shouldn't scramble.
Top each serving with the grated Parmesan.
You can make the soup in advance and add the eggs just before serving if desired.
Variations: substitute 1 cup small pasta for the potatoes; add a few garlic croutons to each bowl before serving; substitute other green vegetables, such as green beans, peas, kale.

Nutrition Facts : Calories 148.1, Fat 3.9, SaturatedFat 1.5, Cholesterol 109, Sodium 112.4, Carbohydrate 21.6, Fiber 1.7, Sugar 1, Protein 8.1