Zucchini Soup

angel

Time

prep 0:20 total 0:45

Yield

4 servings

Ingredients

3 tbsp.	butter *
1	md. onion, thinly sliced
1 lb.	zucchini, thinly sliced
5 cups	chicken stock **
2	sm. eggs, lightly beaten
2 tbsp.	grated fresh parmesan cheese
1 tbsp.	chopped parsley
2 tsp.	chopped basil
	Salt and pepper
	Cream
	Crostini (recipe below)

Instructions

Melt butter in a large saucepan. Add onions and cook for 5 minutes. Add zucchini and cook, stirring frequently, for 5-10 minutes. Add chicken stock and bring to the boil. Cover, lower heat and simmer for 20 minutes. Puree in a blender (***).

Return to the saucepan and bring back to the boil. Combine beaten eggs, cheese and herbs in a bowl. Slowly stir into the boiling soup. Add salt and pepper to taste. Ladle into soup bowls. Pour a small swirl of cream over soup, garnish with the crostini and serve.

Crostini:
Toast bread slices on one side in a hot oven. Spread the untoasted side with butter. Sprinkle with grated cheese. Place under hot broiler until golden brown and bubbling. Cut into cubes.

Author's Comments

YUM!!!

* Use 1 extra teaspoon for every tablespoon, as Australian tablespoons are that much larger than those in America, Canada, N.Z. and Britain.

** I used homemade stock, but chicken stock cubes or stock powder and water work just as well.

*** I was lazy, I also used a Bamix stab blender and not the processor!! LOL Less washing up later.

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5 Recipe Reviews

	Grace McGrath reviewed Zucchini Soup on July 29, 2004 This is delicious! I was surprised at how good it was, given how simple the ingredients. The fresh basil really makes a difference. Made with vegetable stock, this is a great vetarian recipe.
	wags reviewed Zucchini Soup on January 28, 2005 This is absolutely fantastic. We kept on going back for seconds, thirds, fourths! I made a double batch and froze it into portions to help par down the glut of zucchinis we have. My only advice is: I used fresh herbs, I can't imagine it being as good with dried.
	peterkelly reviewed Zucchini Soup on November 26, 2006 I liked the recipe but found it just a touch bland. The next time around, I spiced it up by adding a teaspoon of freshly grated garlic with the onions and a single smoked Chipotle Chile with the Zucchini. Then.... this was the most superb soup! Just agonisingly good!
	s36e175 reviewed Zucchini Soup on March 17, 2007 Our zucchini plants are prolific, so this recipe is great. Just made it with the following changes: I doubled the recipe but halved the added stock/liquid, used dried parmesan but didn't doubel it. Added 2 large cloves of fresh garlic and about half a tsp of chilli powder. Didn't use parsley (checked the garden and it was dead after a long dry summer). I also added the eggs/basil/parmesan to the blender at the end, and served straught from the blender jug. The one thing I did on the spur of the moment that changed the recipe significantly was to add a 400g tin of tomatoes. Made a great soup! We will add this to our regular menu. Thanks.
	lynn_ann reviewed Zucchini Soup on July 26, 2008 I loved this soup. So far, it has been the best zucchini soup recipe I have tried. I found it to have well-balanced flavorful. Not bland at all. Great touch with the fresh herbs at the end. It was easy to make and freezes well. One issue though, when I added the egg mixture at the end, the soup came up like egg drop. Was the soup too hot? Should I have whisked it in?