Garlic and Frozen Pea Soup

This is one of my favorite soups.
The egg brings it together with
the saltiness of the parmesan cheese.
Creamy and garlicky and oh so good!

Ingredients:
2 cups cold water
1 head garlic, peeled and minced
Salt and ground pepper to taste
1 teaspoon extra virgin olive oil
3 tablespoons small soup pasta
1/2 cup frozen peas
1 large egg
1 tablespoon grated Parmesan

Directions:
Bring cold water to a simmer over medium-high heat in a saucepan.
Add the garlic, olive oil and salt to taste (about 1/2 teaspoon).
Cover and simmer for 15 minutes. Add the green vegetables and pasta,
and simmer uncovered for another five to eight minutes until the
peas are tender and the pasta cooked al dente. Taste and adjust salt.
Beat the egg in a mixing bowl, and add a little freshly ground pepper.
Remove a small ladleful of the soup. Ladle into a bowl.
Top with a little freshly grated Parmesan cheese, and serve.
Drizzle with some additional extra virgin olive oil if desired.