Yield: 4 Servings
Measure | Ingredient |
---|---|
6 cups | Water |
1 teaspoon | Salt (or to taste) |
1 \N | Thyme sprig OR |
¼ teaspoon | Dried thyme |
1 \N | Bay leaf |
1 teaspoon | Olive oil |
10 \N | Garlic cloves, minced or put through a press |
½ pounds | Green beans, 1 1/2\" lengths |
1 \N | Egg |
\N \N | Freshly ground pepper |
3 tablespoons | Fresh parsley, chopped |
\N \N | Croutons |
Combine the water, salt, thyme, bay leaf and olive oil in a soup pot and bring to a boil. Reduce heat to a simmer and squeeze in the garlic. Add the green beans and simmer, uncovered, for 10-12 minutes.
Adjust seasonings.
Beat the egg in a bowl and ladle some soup into the egg, stirring.
Return to the pot, stirring all the while. Add pepper. Let simmer a few minutes, tasting to make sure the flavors blend. Serve topped with parsley and/or croutons.