Garlic and Spinach Stracciatella

6 cups vegetable stock (or you could use chicken stock, if you prefer)
3 or 4 stalks green garlic, chopped fine (this soup can handle plenty of garlic, so use more if you like!)
3/4 pound spinach leaves, chopped or cut lengthwise into narrow strips
1 carrot, cut into thin julienne strips
2 eggs
salt & pepper to taste
Parmesan cheese, for serving
(optional: 2 sprigs fresh thyme, and fresh flat-leaf parsley, to taste)

In a large saucepan or a soup pot, combine the stock, garlic and thyme (if used) and bring to a boil. Simmer on medium heat until the garlic is very soft. Discard the sprigs of thyme.

Remove from heat, and puree in a blender or food processor in batches, and return it to the pan. Return the puree to medium heat and add the spinach, carrot and parsley (if used). Simmer until the spinach is wilted and the carrot has softened, about 2 minutes. Remove from heat. Lightly beat the eggs with a fork and slowly pour into the soup, stirring with the fork until threads of cooked egg form. Season to taste with salt & pepper, and serve sprinkled with freshly grated parmesan cheese. (If you don't feel adventurous enough to do the last part with the beaten eggs, this soup is also delicious without them!)