Garlic Soup

This garlic soup, which is based on a Provençal recipe, requires a minimal number of the staples that I always have on hand. It calls for garlic; eggs; some sort of pasta; a green vegetable that can be as simple as the limp bunch of broccoli in my crisper or, as I use in this recipe, frozen peas; and Parmesan or Gruyère for the garnish.

Ingredients

  • 4garlic cloves, minced, plus 1 garlic clove, cut in half
  • Salt to taste (about 2 teaspoons)
  • 1bay leaf
  • ¼teaspoon dried thyme, or a few sprigs fresh thyme
  • ½cup pasta, such as elbow macaroni, orecchiette or fusilli
  • 1cup frozen peas
  • 4slices country-style bread, cut in half, or 8 slices baguette, lightly toasted
  • 2large eggs, beaten
  • 1tablespoon extra-virgin olive oil
  • Ground pepper to taste
  • 2tablespoons chopped fresh parsley
  • 2 to 3tablespoons freshly grated Parmesan or Gruyère cheese
  • Nutritional Information
      • Nutritional analysis per serving (4 servings)

        259 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 13 grams protein; 99 milligrams cholesterol; 609 milligrams sodium

    Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
    Powered by DiningAndCooking.com

Preparation

  1. Bring 6 1/2 cups water to a boil in a 3- or 4-quart saucepan. Add minced garlic, salt, bay leaf and thyme. Cover and simmer 15 minutes. Taste and adjust salt. Remove bay leaf, and fresh thyme sprigs, if using. (Dried thyme will be difficult to remove.)
  2. Add pasta to pot. Stir, cover and simmer until al dente, about 5 to 10 minutes, depending on pasta type. Stir from time to time so that pasta doesn’t stick to the bottom of the pot. Add peas and simmer 5 minutes.
  3. Meanwhile, rub toasted bread slices with cut garlic clove and place 2 pieces in each bowl.
  4. Beat together eggs and olive oil. Temper the egg: Spoon 2 ladlefuls of the hot soup into eggs and stir together.
  5. Turn off heat under soup and slowly stir in tempered egg mixture. Add pepper and parsley. Ladle soup into bowls over bread, sprinkle cheese over the top and serve.

Dining and Cooking