Zuppa di Zucchini

Zuppa di ZucchiniThis soup is just fun to say!

And because it uses zucchini – which is usually readily available in either fresh or frozen form at the supermarket – it’s an easy recipe to fall in love with.

You won’t have to worry about losing access to the main ingredient!

This recipe is from the Mediterranean Cookbook. The photo is from www.letschow.net.

Zuppa di Zucchini

¼ c. butter

¼ lb. onion, peeled and sliced

1 ½ lb. zucchini, thinly sliced

3 pints chicken stock

2 eggs

3 tbsp. finely grated Parmesan cheese

1 tbsp. chopped fresh basil, 2 tbsp. chopped fresh parsley

Salt

Black pepper

Serve with freshly toasted bread

Grated parmesan cheese

Melt the butter in a large pan, add the onion and fry gently for 5 minutes. Add the sliced courgettes (zucchini), stir well to mix with the butter and cook over low heat for 7 or 8 minutes, stirring frequently. Add the stock and bring to boil. Then cover and simmer gently until soft, about 20 minutes. Puree the soup in an electric blender or pass through a sieve, then return to pan.

Bring the soup back to a boil. Beat the eggs, cheese and herbs together thoroughly in a bowl and beat in a few tablespoons of the hot soup. Pour all into the saucepan and stir continuously over low heat for 2-3 minutes, until the soup thickens slightly; do not allow to boil or it may curdle. Check the seasoning. Put a slice of toast in each soup plate, pour the soup over it and serve immediately. Hand the cheese separately.

 

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