Neopolitan Zuppa Di Zucchine |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From Mediterranean Dishes. Use only the best zucchini available. Do not prepare out of season! Ingredients:
2 lbs zucchini |
4 tablespoons extra virgin olive oil |
2 1/2 pints hot vegetable broth |
salt, to taste |
fresh ground black pepper, to taste |
3 eggs |
2 tablespoons parmesan cheese, freshly grated |
1 1/2 tablespoons fresh italian parsley, chopped (curly parsley okay to use) |
12 fresh basil leaves, chopped |
6 slices italian bread, toasted (or french bread) |
lemon slice |
Directions:
1. Without peeling the zucchini, cut into small cubes. Heat the olive oil on medium and cook the zucchini for 5 minutes, stirring constantly.
2. Add the hot stock, season to taste with salt and pepper; cover and stew gently for 20 minutes.
3. Meanwhile, beat the eggs and Parmesan cheese together with the herbs.
4. Just before serving the soup, place the toasted bread in a soup tureen. Remove the soup from the heat and quickly stir in the egg mixture using a wire whisk.
5. Pour the soup over the toast, add a bit more salt or pepper if needed and serve immediately.
6. Serve lemon slices on side for garnish.
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