Garlic Soup with Potatoes and Broccoli
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
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.
2. Add the broccoli and simmer uncovered for another 5 to 8 minutes, until the broccoli is tender.
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.
From The New York Times