Garlic Soup

Ingredients

• Garlic

  Raw

  8 clove or 24g

• Salt

  Table

  2 tsp or 12g

• Bay leaf

  Spices

  2g

• Thyme

  Spices, dried

  ¼ tsp, leaves or 0.3g

• Orecchiette Pasta

  Trader Joe's

  ½ cup, dry or 56g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parsley

  Raw

  2 tbsp or 8g

• Sourdough bread

  French or vienna

  8 slice, small or 256g

• Parmesan cheese

  Grated

  1 cup or 100g

Directions

1. Bring 6 1/2 cups of water to a boil in a 3- or 4-quart saucepan. Add minced garlic, salt, bay leaf, and thyme. Cover and simmer for 15 minutes. Taste and adjust salt. Remove the bay leaf and fresh thyme sprigs, if using. (Dried thyme will be difficult to remove.)
2. Add pasta to the pot. Stir, cover, and simmer until al dente, about 5 to 10 minutes, depending on pasta type. Stir occasionally to prevent sticking. Add peas and simmer for 5 minutes.
3. Meanwhile, rub toasted bread slices with a cut garlic clove and place 2 pieces in each bowl.
4. Beat together eggs and olive oil. Temper the eggs by spooning 2 ladlefuls of the hot soup into the eggs and stirring together.
5. Turn off the heat under the soup and slowly stir in the tempered egg mixture. Add pepper and parsley. Ladle soup into bowls over bread, sprinkle cheese on top, and serve.

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