7 cups water
1 bay leaf
1 teaspoon salt — or to taste
6 cloves garlic, minced or put through press
1/2 teaspoon dried thyme
OR 1 teaspoon fresh thyme leaves
2 teaspoons olive oil
1/4 pound fusilli — about 1-1/2 cups *
1 pound broccoli, broken into florets
freshly ground pepper to taste 2 medium eggs
1/4 cup freshly grated Parmesan or Gruyere
2 tablespoons chopped fresh parsley — or 3T
garlic croutons for garnish — optional
1. 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. [I added broc about 3 min after fusilli.] 2. 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. * White or multi-colored fusilli will be prettiest.