Garlic Soup With Spinach

• 1 1/2 quarts chicken stock, turkey stock, vegetable stock, or water
• A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley
• Salt and freshly ground pepper to taste
• 2 to 3 large garlic cloves (to taste), minced
• 1/2 cup elbow macaroni
• 2 eggs
• 1 6-ounce bag baby spinach, or 12 ounces of bunch spinach, stemmed, washed, dried and coarsely chopped
• 1/4 cup freshly grated Parmesan (1 ounce)

1. Place the stock or water in a large saucepan or soup pot with the bouquet garni.
2. Season to taste with salt and freshly ground pepper.
3. Bring to a simmer and add the garlic.
4. Cover and simmer 15 minutes.
5. Add the pasta and simmer 5 minutes, until cooked al dente.
6. Remove the bouquet garni.
7. Beat the eggs in a bowl and stir in 1/3 cup of stock, making sure that it is not boiling, and the cheese.
8. Stir the spinach into the simmering stock and simmer for 1 minute.
9. Drizzle in the egg mixture, scraping all of it in with a rubber spatula.
10. Turn off the heat and stir very slowly with the spatula, paddling it back and forth until the eggs have set.
11. Taste, adjust seasoning, and serve at once.

chicken stock, bouquet garni, salt, garlic, elbow macaroni, eggs, baby spinach, freshly grated parmesan

Taken from cooking.nytimes.com/recipes/1014432 (may not work)