Garlic Soup With Spinach

Name: Garlic Soup With Spinach
Total time: 30 min
Ingredients: 1 1/2 quarts chicken stock, turkey stock, vegetable stock, or water; A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley; Salt and freshly ground pepper to taste; 2 to 3 large garlic cloves (to taste), minced; 1/2 cup elbow macaroni; 2 eggs; 1 6-ounce bag baby spinach, or 12 ounces of bunch spinach, stemmed, washed, dried and coarsely chopped; 1/4 cup freshly grated Parmesan (1 ounce)

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Total: 30 minutes

Servings: 4

Author : Martha Rose Shulman

fall garlic macaroni

Ingredients

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1 1/2 quarts chicken stock, turkey stock, vegetable stock, or waterA bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsleySalt and freshly ground pepper to taste2 to 3 large garlic cloves (to taste), minced1/2 cup elbow macaroni2 eggs1 6-ounce bag baby spinach, or 12 ounces of bunch spinach, stemmed, washed, dried and coarsely chopped1/4 cup freshly grated Parmesan (1 ounce)

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Instructions

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Step 1

Place the stock or water in a large saucepan or soup pot with the bouquet garni. Season to taste with salt and freshly ground pepper. Bring to a simmer and add the garlic. Cover and simmer 15 minutes. Add the pasta and simmer 5 minutes, until cooked al dente. Remove the bouquet garni.

Step 2

Beat the eggs in a bowl and stir in 1/3 cup of stock, making sure that it is not boiling, and the cheese.

Step 3

Stir the spinach into the simmering stock and simmer for 1 minute. Drizzle in the egg mixture, scraping all of it in with a rubber spatula. Turn off the heat and stir very slowly with the spatula, paddling it back and forth until the eggs have set. Taste, adjust seasoning, and serve at once.