Garlic Soup

Ingredients

• Water

  Plain, clean water

  6 cup or 1.42kg

• Garlic

  Raw

  8 cloves, minced or 24g

• Salt

  Table

  2 tsp or 12g

• Bay Leaves

  McCormick

  1 leaf or 0.2g

• Thyme

  Spices, dried

  ¼ tsp, leaves or 0.3g

• Macaroni

  Dry, enriched

  ½ cup elbow shaped or 53g

• 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

• Parmesan cheese

  Shredded

  1 cup or 80g

• Sourdough bread

  French or vienna

  8 slice, small or 256g

Directions

1. Bring 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.
2. Add pasta to the pot. Stir, cover, and simmer until al dente, about 5 to 10 minutes. Stir occasionally to prevent sticking. Add peas and simmer for 5 minutes.
3. Beat together eggs and olive oil. Temper the eggs by spooning 2 ladlefuls of the hot soup into the eggs and stirring together.
4. Turn off the heat under the soup and slowly stir in the tempered egg mixture. Add pepper and parsley. Ladle soup into bowls, sprinkle cheese on top, and serve with toasted bread slices.