Zucchini Soup With Basil And Lemon
|Baby zucchini||1 Pound|
|Fresh basil leaves||1⁄4 Cup (4 tbs)|
|Parsley||3 Tablespoon, chopped|
|Hard cheese||1⁄4 Cup (4 tbs), grated|
|Extra virgin olive oil||1 Tablespoon|
|White bread slices||8 , crisped in the oven (For Serving)|
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.
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.
16 Pour into individual serving bowls and serve at once.