Author: radish*rose, adapted from Martha Rose Shulman
Serves: 2 servings
Equipment: 3 to 4 quart pot with lid.
Ingredients
5 garlic cloves - 4 minced or pressed, one halved
1½ tsp. salt
1 bay leaf
¼ tsp. dried thyme
½ c. short pasta, such as orzo or macaroni
5 oz. baby spinach, or 1 c. frozen peas
4 slices hearty whole grain bread
2-3 large eggs, beaten
1 T. extra-virgin olive oil
Ground pepper to taste
Freshly grated Parmesan or Gruyere cheese to taste
Method
Make the broth: Bring 6½ c. water to a boil in a 3- or 4-quart saucepan. Add minced or pressed garlic, salt, bay leaf, and thyme. Cover and simmer 15 minutes. Taste and adjust salt. Remove bay leaf.
Prepare the soup: Add pasta to pot. Stir, cover, and simmer for time indicated on package, until al dente, stirring occasionally. If using frozen peas, add when pasta is done and simmer 5 minutes. If using spinach, just stir it in towards the end.
Prepare the toast: Meanwhile, toast the bread. When done, rub each piece of toast with the halved garlic clove, then cut into bite-sized pieces and place 2 slices in the bottom of each bowl.
Assemble the soup: Beat together the eggs and olive oil. Temper the egg by spooning 2 ladlefuls of the hot soup into the eggs and stirring. Turn off heat under soup and slowly stir in tempered egg mixture. Add ground pepper and taste one final time for salt, adjusting if needed. Ladle soup into bowls over toast, sprinkle cheese over the top, and serve, Enjoy!!
Recipe by radish*rose at http://radishrose.net/2015/10/12/garlic-spinach-soup/