Garlic Soup with Spinach

cooking.nytimes.com

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

I made a lot of turkey stock after Thanksgiving and pulled some out for this spinach-packed, very quick and easy soup. A vegetarian version made simply with water and garlic is equally delicious.

1 ½ 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

½ cup elbow macaroni

2 eggs

1 6-ounce bag baby spinach, or 12 ounces of bunch spinach, stemmed, washed, dried and coarsely chopped

¼ cup freshly grated Parmesan (1 ounce)

Directions at cooking.nytimes.com

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