Garlic Soup with Potatoes and Broccoli

Name: Garlic Soup with Potatoes and Broccoli
Total time: 30 min
Ingredients: 7 cups water, chicken stock, or vegetable stock; 4 plump garlic cloves, minced or put through a press; A bouquet garni made with a bay leaf and a few sprigs each parsley and thyme, tied together; Salt and freshly ground pepper to taste; 3/4 pound Yukon gold or white rose potatoes, peeled if desired and cut in 1/2-inch dice; 1/2 pound broccoli florets, broken up into small flowers; 2 eggs, beaten; 2 tablespoons chopped flat-leaf parsley; 2 to 3 tablespoons freshly grated Parmesan

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Total: 30 minutes

Servings: 4

Author : Martha Rose Shulman

vegetarian

Ingredients

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7 cups water, chicken stock, or vegetable stock4 plump garlic cloves, minced or put through a pressA bouquet garni made with a bay leaf and a few sprigs each parsley and thyme, tied togetherSalt and freshly ground pepper to taste3/4 pound Yukon gold or white rose potatoes, peeled if desired and cut in 1/2-inch dice1/2 pound broccoli florets, broken up into small flowers2 eggs, beaten2 tablespoons chopped flat-leaf parsley2 to 3 tablespoons freshly grated Parmesan

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Instructions

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Step 1

Bring the water or stock to a simmer in a large saucepan or soup pot. Add the minced garlic, the bouquet garni, salt and pepper, and the potatoes, cover and simmer for 15 minutes, until the potatoes are tender and the broth fragrant.

Step 2

Add the broccoli and simmer uncovered for another 5 to 8 minutes, until the broccoli is tender.

Step 3

Taste the soup and adjust seasonings, making sure that you have added enough salt (the flavors should be vivid). Beat the eggs in a bowl. Remove a ladleful of the soup and whisk it into the eggs to temper them. Turn the heat off under the soup, and stir in the egg mixture. The eggs should cloud the soup but they shouldn’t scramble. Stir in the parsley and serve, topping each bowl with grated Parmesan.