ZUCCHINI EGG-LEMON SOUP

ZUCCHINI EGG-LEMON SOUP image

Yield 6 serviings

Number Of Ingredients 10

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3 Tbsp. extra virgin olive oil
1 small onion, minced
1/4 cup short-grain rice
2 or 3 medium zucchini, shredded
Salt and pepper
1/2 cup chopped fresh parsley
6 cups water or chicken stock
2 eggs
2 Tbsp. lemon juice, more to taste
1/2 cup Parmesan cheese

Steps:

Put oil in a deep saucepan over medium high heat. Add onion and cook, stirring occasionally until soft, 2 or 3 minutes. Add rice and stir to coat with oil, then continue cooking, stirring occasionally, until fragrant, about 2 minutes. Add zucchini along with a light sprinkle of salt and a few grinds of pepper. Stir constantly for a couple of minutes, until zucchini starts to wilt and release its liquid. Add about half the parsley. When mixture starts to stick to the bottom of the pan, stir in water or broth. Bring soup to a boil, and reduce heat so it simmers steadily. Cover and cook for 20 or 30 minutes, until rice is tender and vegetables start to melt into the soup. Beat eggs in a heat-resistant bowl, then whisk in lemon juice. Take a ladle of broth from the pot and slowly add broth to eggs, whisking constantly so eggs do not curdle. Repeat once or twice more until egg mixture is thick, smooth and very warm. Adjust heat so that soup bubbles gently. Slowly add egg mixture, stirring constantly. Taste and adjust seasonings, addmore more lemon juice, salt and pepper as needed. Serve immediately, garnished with remaining parsley and Parmesan cheese.