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Zucchini Soup With Basil And Lemon

foodlover's picture
Zucchini Soup With Basil And Lemon is a great tasting appetizer.The ingredients for the soup are easily available in the grocery store and the recipe is pretty simple to be tried at home. Don't forget to include this Zucchini Soup With Basil And Lemon in your next party menu.
Ingredients
  Baby zucchini 1 Pound
  Fresh basil leaves 1⁄4 Cup (4 tbs)
  Parsley 3 Tablespoon, chopped
  Lemon 1
  Eggs 2
  Hard cheese 1⁄4 Cup (4 tbs), grated
  Extra virgin olive oil 1 Tablespoon
  Salt To Taste
  Pepper To Taste
  White bread slices 8 , crisped in the oven (For Serving)
Directions

GETTING READY
1 In a pan, bring 5 cups water to a boil.
2 Wash the zucchini well.
3 Trim off their ends, and cut them into small dice.
4 Preheat the oven to moderate temperature.

MAKING
5 In a large, heavy bottomed saucepan, heat 6 tbsp olive oil over moderate heat.
6 Add in the zucchini and brown lightly, stirring frequently.
7 Pour in the boiling water along with a little salt and freshly ground pepper.
8 When the liquid comes to a boil, reduce the heat.
9 Cover the saucepan, and simmer for 40 minutes.
10 Bake the thick slices of bread in the oven until golden brown or dry fry in a nonstick skillet.
11 Chop the basil and parsley.
12 Finely grate the rind of half the lemon.
13 In a bowl, beat the eggs lightly and add the basil, parsley, cheese, grated lemon rind, and a small pinch of salt.
14 When the zucchini is cooked, remove from the heat.
15 Gradually add in the egg mixture in a thin stream, beating vigorously with a whisk or hand held electric beater; it will thicken the soup slightly.

SERVING
16 Pour into individual serving bowls and serve at once.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Zucchini
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
70 Minutes
Ready In: 
0 Minutes

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