Garlic Soup With Potatoes and Broccoli
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 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
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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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.
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