Green Bean and Jicama Salad
INGREDIENTS:
6 c Water
1 ts Salt (or to taste)
1 Thyme sprig
-OR
1/4 ts Dried thyme
1 Bay leaf
1 ts Olive oil
10 Garlic cloves, minced or
-put through a press
1/2 lb Green beans, 1 1/2" lengths
1 Egg
Freshly ground pepper
3 tb Fresh parsley, chopped
Croutons
6 c Water
1 ts Salt (or to taste)
1 Thyme sprig
-OR
1/4 ts Dried thyme
1 Bay leaf
1 ts Olive oil
10 Garlic cloves, minced or
-put through a press
1/2 lb Green beans, 1 1/2" lengths
1 Egg
Freshly ground pepper
3 tb Fresh parsley, chopped
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.
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.