Garlic soup

The Goods*:

4 cloves garlic

2 cups vegetable stock

2 large leaves lacinto kale

1 egg

3 tbsp orzo

1 tsp olive oil

grated parmesan cheese

Preheat the oven to 350 F. Place three cloves of garlic, with the skin still on, in a small pyrex container in the oven for 15 minutes to roast. Finely mince the remaining clove of garlic. Remove the the skins from the roasted garlic and finely mince them as well.

Place the stock in a small saucepan on medium heat. When it comes to a simmer, add the garlic. Cook the garlic for five minutes in the stock. Roughly chop the kale. After five minutes, add the kale, olive oil, and orzo to the pan. Cook for 8 or so minutes, until the pasta is al dente. Break the egg in a small bowl. Add some fresh ground black pepper to the egg, ladle some stock in, and thoroughly beat the mixture. It is important to add the hot stock to temper the egg, so it does not instantly scramble when added to the soup. When the pasta has cooked, remove the pan from the heat. Slowly pour in the egg. Top with grated parmesan cheese and serve immediately.

*My random wandering on the NY Times website brought me to this recipe a few days ago. I thought that it might be better to start from stock instead of water (spoiler alert: It was). Also, I went with more garlic, because one can never get enough garlic.