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!
Zuppa di Zucchini
¼ c. butter
¼ lb. onion, peeled and sliced
1 ½ lb. zucchini, thinly sliced
3 pints chicken stock
3 tbsp. finely grated Parmesan cheese
1 tbsp. chopped fresh basil, 2 tbsp. chopped fresh parsley
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.