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 leaf

  Dried

  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 the water to a boil in a 3- to 4-quart saucepan. Add the garlic, salt, bay leaf, and thyme; cover and simmer gently for 15 minutes, then taste and adjust salt. Remove and discard the bay leaf.
2. Stir in the pasta, cover, and simmer until just al dente, 5 to 10 minutes, stirring occasionally to prevent sticking. Add the peas and simmer 5 minutes more.
3. Meanwhile, whisk the eggs with the olive oil in a medium bowl. Slowly whisk in 2 ladlefuls of hot soup to temper the eggs.
4. Turn off the heat. Slowly stir the tempered egg mixture into the soup until lightly thickened. Season with pepper and stir in the parsley. Ladle into bowls, top each with Parmesan, and serve with the toasted bread on the side.