If you haven’t noticed, I love garlic. There are few times that I don’t add more garlic than a recipe calls for; heck, sometimes I double the amount.
So when I came across a recipe for garlic soup, I knew I had to make it. The New York Times recipe calls for ingredients found in most pantries. Of course, we were out of most things, so I had to buy frozen vegetables and make a second run for the eggs I’d forgotten.
It cooks in about a half-hour, so it’s perfect. I admit with its abundance of garlic — this time I added just one small extra clove — it may not be an “every night” meal. But it’s great when you’re looking for soup that is both easy to make and hearty on those cold winter nights to come.
4 cloves garlic, minced, plus one more cut in half to rub on toast
Salt, to taste
1 teaspoon dried thyme
½ cup small pasta
1 cup frozen peas (or preferred vegetable)
2 eggs, beaten
1 tablespoons olive oil
Pepper, to taste
Parmesan cheese, grated, as garnish
Bring 6 1/2 cups water to a boil in a large saucepan. Add minced garlic, salt and thyme. Cover and simmer 15 minutes. Add pasta to pot. Stir, cover and simmer until nearly cooked according to package directions. Add peas, stir and simmer an additional 5 minutes.
Meanwhile, toast slices of baguette, as many as you want to fill bottom of soup bowl (I used two). Once toasted, rub bread with cut garlic clove.
When soup is nearly done, beat together eggs and olive oil. Temper the egg by adding 2 ladles of soup into the egg-and-oil mixture, then stir. Turn off heat and slowly stir in egg mixture into soup. Add pepper. Ladle soup into bowls over the toast. Top with Parmesan, and enjoy!