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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Almost Vegetarian Entertaining. My family really likes this soup and we're not be vegetable fans. Ingredients:
1 tablespoon extra virgin olive oil |
1 medium red onion |
3 medium zucchini, peeled and chopped |
3 cups vegetable broth, chicken broth or 3 cups water |
1 large egg |
1/4 cup grated parmesan cheese (i use 1/2 cup) |
1/4 cup minced fresh parsley (or 2 tsp dried) |
1/4 cup minced fresh basil (2 tsp dried) |
coarse salt & freshly ground black pepper |
4 slices bread, toasted |
Directions:
1. Heat the oil in a medium, heavy saucepan over medium-high heat. When hot, add the onion and zucchini and saute until tender, about 6 minutes. Add broth or water to cover and simmer 30 minutes, until the zucchini is soft enough to puree.
2. Using a food processor, or an immersion blender, puree. If using a food processor, pour the soup back into the saucepan over medium heat. I use a blender. Place some of the liquid in blender, cover with cloth and puree. Pour into a bowl and repeat until done. Don't place too much in the blender at a time.
3. In a mixing bowl, whick together the egg, Parmesan cheese, parsley, and basil. Then whisk the mixture (mine is very thick) into the hot soup. If it looks as though it's curdling, you haven't done anything wrong. This is how it's supposed to look. Season with salt and pepper.
4. Serve with toast.
5. Note: You can't make this ahead. Prepare it just before serving.
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