This 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
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.
This delicious egg and lemon soup comes from Greece.
I love the idea of lemon in soup; it sounds so crisp and refreshing after the often heavy soups we find in restaurants this time of year.
This recipe comes from a fun little book called The Mediterranean Cookbook.
The reason I liked this cookbook so much is because it really showed the connections among North Africa, Europe, and the Middle East. I like anything that draws connections between people. And what better way to do that than through food!
This picture is from a website that is a big hit with me – www.athousandsoups.com. Check it out for more ideas!
1 ½ quarts chicken stock
1-2 bouillon cubes
½ c rice
2 large eggs
2 ½ tbsp. lemon juice
1 tbsp. fresh parsley
Bring the stock to boil in a large saucepan, then taste it and if necessary add stock cubes to strengthen the flavor. Throw in the rice and simmer gently until the grains are just tender about 12-15 minutes.
Beat the eggs with a whisk until well mixed and frothy and add the lemon juice. Stir in about 4 tablespoons of the simmering stock, then pour slowly back into the saucepan, stirring constantly. Over very low heat continue cooking and stirring for few minutes, just until the soup thickens enough to coat the back of the spoon lightly. On no account allow to boil or curdling may result.
Add salt and pepper to taste, sprinkle with parsley and serve at once.