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| 7 | cups | water | |
| 1 | each | bay leaf | |
| 1 | teaspoon | salt | or to taste |
| 6 | cloves | garlic | minced |
| 1/2 | teaspoon | thyme | dried |
| 2 | teaspoons | olive oil | |
| 1/4 | pound | pasta, fusilli | |
| 1 | pound | broccoli florets | broken into florets |
| 1 | x | black pepper | freshly ground, to taste |
| 1/4 | cup | parmesan, parmigiano-reggiano cheese, grated | grated |
| 2 | tablespoons | parsley leaves | fresh, chopped |
| 1 | x | croutons | garlic, for garnish |
Combine the water, bay leaf, and salt in a soup pot and bring to a simmer.
Add the garlic, thyme, and olive oil, cover, and simmer for 15 minutes.
Add the fusilli and broccoli, turn up the heat slightly, and continue to simmer, uncovered, until the fusilli is cooked al dente, about 10 minutes.
Note: If you want the broccoli to be crisper, add it to the soup five minutes after the fusilli.
Beat the eggs in a bowl and stir in the cheese and parsley.
Ladle some soup into the eggs and stir together.
Turn off the heat under the soup and stir the egg mixture into the soup pot.
Stir for a minute and serve, garnishing each bowl with croutons if desired.
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The holidays are here again and that means cocktail parties and formal dinners. Either way that means appetizers. Welcome to the second edition of ...
This was very good, and easy to make. Everyone at work loved it when I brought it to our potluck. I would suggest soaking the top layer of bread cubes in the egg mixture before putting them on top of the other layers, otherwise it's hard to get all of them covered. I might cut down a little on the cream cheese, too. It was a little rich. Otherwise, it was wonderful!