|Zucchini||2 1⁄2 Pound|
|Vegetable stock||1 3⁄4 Cup (28 tbs)|
|Garlic||1 Clove (5 gm), peeled|
|Parmesan cheese||6 Tablespoon, finely grated|
|Unsalted butter||3 Tablespoon|
|White peppercorns||To Taste|
1 Rinse and dry the zucchini.
2 Cut off their ends and slice them into thick rounds.
3 In a large pot, place these with the stock and the garlic clove, partially crushed.
4 Cover and bring to a gentle boil.
5 Simmer for about 20 minutes or until the zucchini are tender but still firm.
6 Drain and discard the garlic clove.
7 Transfer to a blender jar along with a few basil leaves torn into small pieces.
8 Blend to puree.
9 In a large bowl, beat the egg yolks with the grated cheese, a pinch of salt, some freshly ground white pepper, and a pinch of nutmeg.
10 In a pan, heat the puree.
11 Add the butter, and beat as it melts.
12 Gradually add the egg yolk and cheese mixture, beating constantly.
13 Do not allow the puree to boil.
14 Stir over low heat until it is very hot.
15 Serve hot along with hot meat dishes.