Garlic Soup With Potatoes and Broccoli

"I found this on the New York Times website and tried it because it's healthy, simple and Weight Watchers Core friendly. I changed a few minor things."
 
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Ready In:
35mins
Ingredients:
11
Serves:
4-6
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ingredients

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directions

  • 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.

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Reviews

  1. Very good and not heavy like cream soups. Used chicken broth bc that's what I had on hand.
     
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RECIPE SUBMITTED BY

I'm a psychotherapist who decided to start cooking creatively after years of resistance. I cook primarily vegetarian but cook with other ingredients when my family complains too much. I'm the mother of 3 sons, two of whom are grown, and I've been married since 1978. I cringe when I think back on the cooking my poor husband valliantly endured when we were first married. I collect cookbooks and frequent the thrift shops in my area for unusual finds. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
 
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